This is the kind of soup that if you put a lot of love and time in you will get the best results. The key is to add the fish at the very end leaving just enough time to let them cook. Cook the fish pieces too long and you will be left with an Irish seafood mush rather than a chunky creamy chowder!

Serves 8 (Makes 3.15 litres)
2 tablespoons unsalted butter
2 medium onions, finely chopped

100g salt pork diced (or pancetta/bacon bits)
2 dried bay leaves
1 tablespoon fresh thyme, finely chopped
1 kg of peeled and diced potatoes
1.125 litre of fish stock
salt and freshly ground black pepper
1.25kg of cod (or similar white fish)
750g of fresh salmon
500g of mussels

500g of smoked haddock
330ml of heavy cream
1 tablespoon of fresh parsley, chopped finely
100g of smoked salmon, cut into fine strips for garnish

In a large pot, heat the butter and sautรฉ the onions for 3-4 minutes.

Add the salt pork and continue to fry until it colours.

Add in the fresh thyme, bay leaves and potatoes and cook gently for 2-3 minutes before adding the fish stock.<

Season well with salt and pepper.

Simmer for 10-15 minutes until the potatoes are tender yet firm. (Some of the potato will break down and help thicken the chowder).

Add the haddock, salmon, cod and mussels and simmer gently for 5 minutes.

Remove the pot from the heat and allow to sit before finally and gently stirring in the parsley and cream.

Serve with the strips of smoked salmon as a garnish on top.