MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Howth Head Seafood Chowder Categories: Irish, Soups Yield: 6 Servings 1 tb Unsalted butter 1 Onion; peeled and finely -chopped 50 g Pancetta; cut into cubes 2 Thyme sprigs; leaves picked 1 Bay leaf 300 g Potatoes; peeled and chopped 1 l Fish stock Sea salt and ground black -pepper 150 g Cod or haddock; skinned and -flesh cut into 2 cm pieces 150 g Salmon; skinned and flesh -cut into 2 cm pieces 250 g Undyed smoked haddock; -skinned and flesh cut into -2 cm pieces 1 kg Mussels in their shells; -cleaned 1 tb Flat-leaf parsley; finely -chopped 160 ml Double cream Smoked salmon; cut into -strips; to garnish Preparation time: 45 minutes My home town of Howth is famous throughout Ireland for its fish. Along the west pier there are plenty of fishmongers to choose some of the freshest fish for supper. This wonderfully creamy seafood chowder always reminds me of home and with a few slices of brown bread with Irish salted butter, I'm there in an instant. This recipe is from my cookbook. Melt the butter in a large pot over a medium-high heat. Add the onion and fry for 3–4 minutes until softened. Add the pancetta and continue to fry until it colours, then stir in the thyme leaves, bay leaf, and potatoes and cook gently for 2–3 minutes before adding the fish stock. Season well with sea salt and ground black pepper. Simmer for 10–15 minutes until the potatoes are tender yet firm. Add the cod, salmon, smoked haddock and mussels and simmer gently for 5 minutes. Discard any mussels which haven't opened whilst cooking. Remove the pot from the heat and gently stir through the parsley and cream. Try not to stir too vigorously as the fish chunks will break up. Serve in warmed deep bowls with the strips of smoked salmon as a garnish on top. Recipe by Donal Skehan Recipe FROM: MMMMM