Chowder

Irish seafood chowder Not the clam chowder of New England. The Irish pub version is a creamy broth packed with chunks of fish, often smoked haddock, cod or salmon, with mussels or shrimp and soft vegetables, and it comes with a thick slice of buttered brown bread. Order it in a seafood pub on the west coast and lunch is taken care of. At home the rule is to cook the fish for minutes, not hours: build the base first, then add the seafood right at the end so it stays tender. A little smoked fish makes all the difference.