Lesley Tumulty’s Perfect Fish Chowder


Lesley Tumulty’s Perfect Fish Chowder

This is my version of chowder inspired by Tim O’Sullivan from Renvyle House in Connemara.I have omitted shellfish, you need to be sure of your guests tastes/allergies and I have also used chicken stock as opposed to fish stock. I feel it gives it a more rounded flavour and is less fishy if you know what I mean. Try and use good cuts of fresh fish and naturally smoked haddock, steer well clear of the nasty orange stuff.

Serves 4/6


50g butter

1 large onion diced

50g carrot peeled & diced

50g of leek diced

50g celery diced

250g potatoes peeled & diced

salt & white pepper

400g of raw fish cubed

naturally smoked haddock/cod/salmon/monkfish.

3 bay leaves

125 ml of cream

600 ml chicken stock

70 ml brandy

chopped parsley to garnish


Melt the butter in a large pot and when it starts to foam add the vegtables and season with salt and pepper. Sweat gently for about 5 mins then add your bay leaves and brandy and cook for another 5 mins. Add chicken stock and bring to the boil. Then add your cubed fish and simmer gently for aprox 5 to 8 mins

Finally add cream, check your seasoning , sprinkle with freshly chopped parsely.

Great with some lovely brown bread.