Best Ballycotton Fish Chowder Recipes

BALLYCOTTON FISH CHOWDER

Ballycotton Fish Chowder image

Yield 4 or 5

Number Of Ingredients 4

Ingredients

1 small onion
2 oz smoked bacon
8 oz potatoes
1/2 tbsp butter

Steps:

Please click HERE for the recipe.

Nutrition Facts :

RACHEL ALLEN'S BALLYCOTTON FISH CHOWDER

Rachel Allen's Ballycotton Fish Chowder image

A flavorful fish chowder made with fresh and smoked fish, potatoes, and bacon. Serve with Brown Soda Bread, Wholemeal Honey Bread, or Brown Yeast Bread.

Provided by Lindsey Johnson

Categories main

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

Extra virgin olive oil 3 ounces (100g) bacon, cut into
1 small onion, chopped
Salt and freshly ground black
pepper
6 ounces (175g) potatoes, peeled and cut into 3⁄8-inch (1cm) cubes
2 cups (500ml) chicken stock
1½ cups (350ml) milk
Pinch of cayenne pepper
8 ounces (200g) fish fillets (mixture of salmon and a white fish, such as pollock, haddock, or cod) cut into ¾- to 1-inch (2-3cm) chunks
3 ounces (100g) hot smoked haddock or smoked salmon, cut into ¾-inch (2cm) pieces
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

Steps:

Pour a small drizzle of olive oil into a large saucepan over medium heat. When the oil is hot, tip in the bacon. Fry for 4 to 5 minutes, stirring occasionally, until all the fat has rendered and the bacon is crispy and golden brown.
Add the onion, season with salt and pepper (bearing in mind that the bacon is quite salty), and cook for another 5 minutes. Then add the potatoes with the stock, milk, and cayenne.
Bring to a boil, decrease the heat, and simmer for 3 minutes, or until the cubes of potato are half cooked. Add the fish and gently simmer for another 3 to 4 minutes, until the fish is opaque and the potatoes are tender. Season with salt and pepper to taste, stir in the chopped herbs, and serve.

RACHEL ALLEN'S BALLYCOTTON FISH CHOWDER

Rachel Allen's Ballycotton Fish Chowder image

A flavorful fish chowder made with fresh and smoked fish, potatoes, and bacon. Serve with Brown Soda Bread, Wholemeal Honey Bread, or Brown Yeast Bread.

Provided by cafejohnsonia.com

Time 35m

Yield 1

Number Of Ingredients 12

Ingredients

Extra virgin olive oil 3 ounces (100g) bacon, cut into
1 small onion, chopped
Salt and freshly ground black
pepper
6 ounces (175g) potatoes, peeled and cut into 3?8-inch (1cm) cubes
2 cups (500ml) chicken stock
1½ cups (350ml) milk
Pinch of cayenne pepper
8 ounces (200g) fish fillets (mixture of salmon and a white fish, such as pollock, haddock, or cod) cut into ¾- to 1-inch (2-3cm) chunks
3 ounces (100g) hot smoked haddock or smoked salmon, cut into ¾-inch (2cm) pieces
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

Steps:

For complete instructions, visit the original site at http://cafejohnsonia.com/2013/03/rachel-allens-ballycotton-fish-chowder.html

Nutrition Facts : ServingSize serving, Sugar 19 g, Sodium 28632 mg, Cholesterol 47 mg, SaturatedFat 11 g, Calories 571 kcal, Carbohydrate 38 g, Protein 17 mg, Fat 39 g

BALLYCOTTON FISH CHOWDER

Ballycotton Fish Chowder image

Make and share this Ballycotton Fish Chowder recipe from Food.com.

Provided by momaphet

Categories Chowders

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil (really just a drizzle)
3 ounces bacon
1 small onion, chopped
salt, to taste
black pepper, freshly ground
6 ounces potatoes (peeled and cut into 3?8-inch cubes)
2 cups chicken stock (I like Swanson's low sodium)
1 1/2 cups milk (whole milk is nice)
1 pinch cayenne pepper
4 ounces salmon (cut into three fourths to 1-inch chunks white fish pollock, haddock, or cod ) or 4 ounces white fish (cut into three fourths to 1-inch chunks white fish pollock, haddock, or cod )
3 ounces hot smoked haddock (cut into three fourths inch pieces) or 3 ounces smoked salmon (cut into three fourths inch pieces)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley

Steps:

Pour a small drizzle of olive oil into a large saucepan over medium heat. When the oil is hot, tip in the bacon. Fry for 4 to 5 minutes, stirring occasionally, until all the fat has rendered and the bacon is crispy and golden brown.
Add the onion, season with salt and pepper (bearing in mind that the bacon is quite salty), and cook for another 5 minutes. Then add the potatoes with the stock, milk, and cayenne.
Bring to a boil, decrease the heat, and simmer for 3 minutes, or until the cubes of potato are half cooked. Add the fish and gently simmer for another 3 to 4 minutes, until the fish is opaque and the potatoes are tender. Season with salt and pepper to taste, stir in the chopped herbs, and serve.
Notes.
You want to use about 8 oz of fish total use a balance/combination you like.
Be cautious with the salt.

Nutrition Facts : Calories 310.2, Fat 17, SaturatedFat 6.1, Cholesterol 60.3, Sodium 581.1, Carbohydrate 17.8, Fiber 1.3, Sugar 3, Protein 20.8