The northwest of Ireland is a feast of fish! Please enjoy this recipe for delicious Donegal Seafood Chowder.


25 g butter
1 onion, chopped
1 leek, chopped
2 carrots, chopped
2 large potatoes, peeled and cut into chunks
1 tbsp plain flour
950 ml fish stock
150 ml white wine
110 g smoked coley (or cod) fillet, cut into cubes
110 g whiting fillet, cut into cubes
110 g king prawns
110 g mussels
150 ml crème fraîche
1 tsp dill or parsley, chopped


Melt the butter in a large saucepan over a medium heat. Cook the onion, leek, carrots and potatoes for five minutes. Add the flour and cook for a few minutes, stirring constantly. Add the stock and white wine. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add in all the fish and simmer for 10 minutes. Stir in the crème fraîche and fresh herbs. Season to taste and serve hot.

Ag ithe sona!