Ireland, after all, IS an island, and there are lots of fish in the sea, so it’s no surprise that seafood is huge in the land of green.  Add to that the Catholic faith is big in Ireland, and Catholics don’t eat meat on Fridays during Lent, the weeks leading up to Easter, and opt for seafood as their main entree rather than beef, chicken or pork.  Needless to say, a seafood option would a good choice to include in favorite recipes from Ireland this week, so here you go…

Clam juice and Better Than Bouillon are two ingredients I use in this recipe.


3 tablespoons unsalted butter

1 yellow onion finely chopped

2 shallots finely chopped

3 cloves garlic (3 teaspoons jarred garlic)

2 teaspoon coarse sea salt

1/2 teaspoon freshly ground black pepper

1/2 cup dry white wine

3 cups fish stock*

1 1/3 cup milk

2 medium size potatoes peeled and cut into cubes

2 1/2 pounds fleshy white fish, like cod/haddock, skin removed and cut into chunks 

1 cup half and half

1/2 cup finely chopped parsley


🐟 Have all ingredients out, measured and ready to go.

🐟 Heat and melt butter in a stock pot or medium LeCreuset Dutch oven.  Add onions, shallots until soft.  Add garlic, salt and pepper.   and cook an additional minute. 

🐟 Add white wine and cook for an additional 4 minutes, stirring constantly.  Add the  stock,  milk (not cream, yet) and potatoes.  Just bring to a boil, then reduce heat to a low simmer.  If you let the milk boil too much, it will curdle.  Keep on a low heat.   Simmer for about 10 minutes.

🐟  Stir in the fish chunks, continuing to cook for 5 minutes.  Add the half and half and parsley.  Cook for a final 5 minutes.  Season with additional salt and pepper if necessary to taste.

*If you are unable to find a fish stock, pour 1- 8 ounce jar of clam juice into  2 cups of warmed chicken stock two cups of chicken stock.

A nicely set dinner for a Fish Chowder dinner, served with fresh grapes and Michigan Toast from my book, It’s a Great Day To…Gather Around a Table.