When you want warming food, cook chowder, thick fish soup – stew. I watched it in Ireland, where chowder is on the menu of almost every pub. At first I even thought that it might be an Irish traditional food, but it seems that the returning Irish emigrants brought the recipe from across the Atlantic.

Encyclopedia Britannica says that chowder began to be cooked by Canadian fishermen, which explains the French-sounding name – chowder from chaudièreer, boiler. Like all good things, chowder has spread and is being made in America, Australia, Ireland, I’m sure elsewhere… and I’m still spreading it.

Chowder, thick white fish

Ingredients

1 liter of clear fish stock
500g fish fillet – suitable for cod, salmon, frozen fish and seafood set
2 pcs potatoes
2 pcs couples
2-3 cloves of garlic
1 pc carrot
200 g of cream
butter for baking
black pepper, salt
dill

Manufacturing

At the end of cooking, whiten the soup with cream. Season with freshly ground pepper and dill.

Prepare the ingredients, cut the leeks into rings, carrots and potatoes into cubes. Cut the potatoes smaller than usual for soup – it will cook faster.

In the pot in which you will cook, melt the butter and fry the vegetables: leeks and carrots, add garlic at the end.

Pour in the broth

Add the potatoes. Cook until the potatoes are soft.

Add the fish to the soup, cook for 3-5 minutes depending on the size of the pieces. Do not overcook the fish, as it will become dry and crunchy.

Taste to see if there is a lack of salt, add salt if necessary.

In Ireland, chowder is served very hot, which is what you need to warm yourself up from the crisp windy weather when you arrive, with white bread with a thick layer of butter next to it. After such a bowl, you not only warm up, but also feel full.