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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":522,"substitutions":546,"slug":559,"title":560,"shortTitle":561,"countrySlug":562,"region":563,"baseServings":432,"prepMinutes":564,"cookMinutes":565,"difficulty":566,"course":567,"diet":570,"mainIngredients":572,"images":573,"keywords":583,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":559,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"Not in the historical sense. Chowder is an Atlantic dish with New England roots, and the creamy Irish pub version became widespread only in the last fifty years or so, alongside the tourist trade and Ireland's food revival. Ireland has always had fish soups and abundant shellfish, but this specific bowl is modern. It is a genuinely good modern dish rather than an old one.","Is seafood chowder actually traditional Irish food?",{"answer":398,"question":399},"It boiled. Cream and milk split when they are heated hard, especially in a pot that also contains salt and the acidity of shellfish liquor. Once the dairy goes in, keep the chowder at a bare steam and never let it bubble, and reheat leftovers the same way. A light roux at the base helps stabilise the dairy and makes splitting less likely.","Why did my chowder curdle?",{"answer":401,"question":402},"A mix. Roughly half undyed smoked fish — haddock, cod or pollock — for depth, and half firm fresh white fish such as cod, hake or monkfish for texture, plus shellfish if you have it. Avoid oily fish like mackerel, which overpowers cream, and avoid very delicate fillets like plaice, which vanish into the broth entirely.","What fish should I use for seafood chowder?",{"answer":404,"question":405},"Yes. Frozen white fish works well as long as you thaw it fully and pat it dry, because excess water dilutes the chowder. For mussels, frozen cooked ones are convenient but bring no cooking liquor with them, so replace it with fish stock and add the mussels at the very end just to heat through, or they turn to rubber.","Can I use frozen fish and mussels?",{"answer":407,"question":408},"Three ways, in order of preference: use floury potatoes and mash a few pieces into the pot; increase the roux at the start by an extra tablespoon each of butter and flour; or simmer the base uncovered for a few extra minutes before the dairy goes in. Avoid adding cornflour at the end, which gives a slick, glossy texture that reads as wrong in a chowder.","How do I make the chowder thicker?",[410,411,412,413,414,415],"Buy undyed smoked haddock or cod. The bright yellow dyed fillets colour the whole pot an alarming shade and taste harsher.","Discard any mussel that stays open after a firm tap before cooking, and any that stays shut after steaming.","Strain the mussel liquor through a fine sieve or muslin. There is always grit at the bottom and it will ruin the texture.","Cut the fish into large 4 cm pieces. Small dice disintegrates and turns the chowder cloudy and woolly.","Never boil the chowder once the cream and fish are in — it curdles the dairy and toughens the fish within a minute.","Season last, after the smoked fish and the mussel liquor have both gone in; both are salty and the soup often needs no extra salt at all.","🦪","Irish seafood chowder is a thick, creamy soup of smoked haddock, white fish and mussels in a broth built from the mussels' own liquor, with potato, leek and bacon underneath and a lot of parsley on top. It is not a subtle dish: the smoked fish drives the flavour, the cream rounds it, and the potatoes break down just enough to give the body that separates a chowder from a fish soup. Done properly the fish is in soft, distinct flakes rather than shreds, because it goes in last and poaches in the residual heat. Every pub from Kinsale to Donegal serves a version, always with a slab of buttered brown bread, and it is genuinely one of the best things to eat on the Irish coast.","It is worth being straight about this one: Irish seafood chowder is a modern dish. Chowder itself comes from the Atlantic fishing world — the name is usually traced to the French chaudière, the cauldron a catch was cooked in — and it became a New England institution long before it became an Irish pub staple. Ireland has eaten fish soups and shellfish for as long as there have been people on the coast, but the specific bowl of cream, potato, smoked fish and mussels that now appears on every menu from Clare to Antrim is largely a product of the last fifty years, arriving with the tourist trade and with the food revival that taught the country to value its own seafood.\n\nThat revival was needed. For centuries Ireland exported most of its catch and ate remarkably little of it. Fish carried an association with Friday abstinence and penance rather than pleasure, the west coast had poor transport inland, and shellfish that would command high prices in Paris or Madrid went out through the ports while people a few miles away ate potatoes. Oysters, mussels, crab and langoustine were treated as a commodity rather than a cuisine.\n\nWhat changed the picture was a generation of restaurants and producers from the 1970s onwards who insisted that the best Irish ingredients should stay in Ireland, and a hospitality trade that discovered visitors would happily pay for a bowl of chowder overlooking the Atlantic. The dish stuck because it works: it uses cheap smoked fish alongside a small amount of good shellfish, it stretches, and it is exactly right for the weather. Nobody in Ireland claims it is ancient. It is simply what the coast now cooks.","Best eaten the day it is made. It keeps 2 days refrigerated, but reheat it slowly and never let it reach a boil, or the cream splits and the fish goes rubbery — warm it gently, stirring, until it just steams. Do not freeze the finished chowder: the potatoes go grainy and the cream separates. If you want a head start, make the base with bacon, leek, potato and mussel liquor up to two days ahead, then add cream, fish and mussels when you reheat it.",[421,422,423,424],"Steams the mussels first and uses their liquor as the backbone of the broth, which is where the sea flavour comes from.","Adds the fish off the heat at the very end so it poaches into flakes instead of shredding into the soup.","Balances smoked and unsmoked fish deliberately — all smoked haddock makes a chowder you cannot finish.","Thickens with potato and a light roux rather than cream alone, so it holds together without tasting of flour.",[426,427,428],"Large heavy pot with a lid","Fine sieve or muslin","Ladle",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},34,32,4,1500,45,620,[437],"Thick slices of buttered brown soda bread, which is not optional in any pub on the west coast.",[439,442,445],{"name":440,"description":441},"Chowder with corn","Add 150 g of sweetcorn with the potatoes. Common in Irish pubs, borrowed from the American side of the family, and sweetens the bowl noticeably.",{"name":443,"description":444},"Bacon-free, wine-lifted","Leave out the bacon and steam the mussels in 150 ml of dry white wine instead of water for a cleaner, sharper broth.",{"name":446,"description":447},"Chowder pie","Thicken with an extra spoon of flour, cool, top with mashed potato and bake at 200°C for 25 minutes — the chowder becomes a fish pie.",[449,455,459,464,467,472,476,479,483,487,491,494,497,501,504,509,514,518],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},500,"mussels","mussels, scrubbed and debearded","g","For the mussels",{"qty":456,"name":457,"unit":458,"group":454},150,"water or dry white wine","ml",{"qty":460,"ref":461,"name":462,"unit":453,"group":463},100,"bacon","streaky bacon or pancetta, diced","For the chowder",{"qty":465,"ref":466,"name":466,"unit":453,"group":463},40,"butter",{"qty":468,"ref":469,"name":470,"unit":471,"group":463},2,"leek","leeks, white parts sliced","piece",{"qty":473,"ref":474,"name":475,"unit":471,"group":463},1,"onion","onion, finely chopped",{"qty":473,"ref":477,"name":478,"unit":471,"group":463},"celery","celery stick, finely diced",{"qty":480,"ref":481,"name":482,"unit":453,"group":463},30,"flour","plain flour",{"qty":484,"ref":485,"name":486,"unit":453,"group":463},400,"potato","floury potatoes, in 2 cm dice",{"qty":488,"ref":489,"name":490,"unit":458,"group":463},600,"stock","fish or light chicken stock",{"qty":473,"ref":492,"name":493,"unit":471,"group":463},"bay-leaf","bay leaf",{"qty":468,"ref":495,"name":496,"unit":471,"group":463},"thyme","sprigs of thyme",{"qty":498,"name":499,"unit":453,"group":500},300,"undyed smoked haddock, skinned, in 4 cm pieces","For the fish",{"qty":498,"ref":502,"name":503,"unit":453,"group":500},"white-fish","firm white fish such as cod or hake, in 4 cm pieces",{"qty":505,"ref":506,"name":507,"unit":458,"group":508},200,"heavy-cream","double cream","To finish",{"qty":510,"ref":511,"name":512,"unit":513,"group":508},5,"parsley","flat-leaf parsley, chopped","tbsp",{"qty":515,"ref":516,"name":517,"unit":471,"group":508},0.5,"lemon","lemon, for squeezing",{"qty":519,"name":520,"unit":521,"group":508},null,"salt and white pepper","to taste",[523,528,531,534,538,543],{"tip":524,"text":525,"title":526,"timerSeconds":527},"Leave a few mussels in their shells to sit on top of each bowl at the end.","Bring the water or wine to a boil in a covered pot, tip in the mussels and steam for 3 to 4 minutes, shaking once, until the shells gape open. Discard any that stay shut, pick most of the meat out of the shells, and strain the liquor through a fine sieve.","Steam the mussels and keep the liquor",240,{"text":529,"title":530},"Cook the bacon in the dry pot over medium heat for 5 minutes until the fat runs and the edges brown. Add the butter, leeks, onion and celery and sweat for 8 minutes, until everything is soft and translucent with no colour on it.","Render the bacon and soften the vegetables",{"text":532,"title":533},"Stir in the flour and cook for 2 full minutes, stirring constantly, until the paste smells toasted rather than raw and clings to the vegetables. This is the step that keeps the cream from splitting later.","Make the roux",{"text":535,"title":536,"timerSeconds":537},"Pour in the strained mussel liquor and the stock a little at a time, stirring smooth after each addition, then add the potatoes, bay leaf and thyme. Simmer gently for 15 minutes, until the potato yields completely to a knife and some edges have begun to fray.","Build the broth and cook the potatoes",900,{"tip":539,"text":540,"title":541,"timerSeconds":542},"If the fish is still translucent at the centre after eight minutes, return the pot to the lowest heat for two minutes only.","Stir in the cream and bring it back to a bare steam, never a bubble. Take the pot off the heat entirely, slide in the smoked haddock and white fish, cover, and leave for 6 to 8 minutes — the residual heat cooks them to opaque, just-firm flakes.","Add the cream, then the fish off the heat",420,{"text":544,"title":545},"Fold in the shelled mussels to warm through, then taste — with smoked fish and mussel liquor it may need no salt at all, only white pepper and a squeeze of lemon. Ladle into deep bowls, top with the reserved mussels in their shells and the parsley, and serve with buttered brown bread.","Return the mussels, season and serve",[547,551,555],{"note":548,"swap":549,"original":550},"If you skip shellfish altogether, replace the mussel liquor with 200 ml of fish stock plus a splash of dry white wine.","Clams, or 200 g raw peeled prawns added with the fish","Mussels",{"note":552,"swap":553,"original":554},"Hot-smoked salmon is already cooked, so flake it in at the very end with the heat off.","Smoked cod, smoked pollock or hot-smoked salmon","Smoked haddock",{"note":556,"swap":557,"original":558},"A lighter chowder, less rich but still coherent. Do not use low-fat milk alone; it splits and tastes thin.","Whole milk plus 2 extra tbsp of butter, or oat cream","Heavy cream","irish-seafood-chowder","Irish Seafood Chowder (Creamy Fish and Shellfish Soup)","Irish Seafood Chowder","ireland","Atlantic west coast",25,35,"medium",[568,569],"soup","main",[571],"pescatarian",[502,451,485,469,506],[574,577,579,581],{"alt":575,"src":576},"Deep bowl of creamy Irish seafood chowder with mussels in the shell, fish flakes, potato and parsley","\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero.jpg",{"alt":575,"src":578},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-16x9.jpg",{"alt":575,"src":580},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-4x3.jpg",{"alt":575,"src":582},"\u002Fimages\u002Frecipes\u002Firish-seafood-chowder\u002Fhero-1x1.jpg",[584,585,586,451,587,562],"seafood chowder","irish chowder","smoked haddock","fish soup","2026-08-19","dishroute-kitchen","Smoked and fresh fish with mussels, potato, leek and cream in a chowder built on the mussel liquor — the west-coast pub bowl that arrives with brown bread on the side.",{"en":592},"\u002Frecipe\u002Firish-seafood-chowder",{"items":594,"total":627,"page":473,"limit":846,"hasMore":847},[595,622,656,683,709,734,758,768,793,819],{"slug":596,"title":597,"shortTitle":598,"countrySlug":562,"baseServings":432,"prepMinutes":599,"cookMinutes":600,"restMinutes":599,"difficulty":601,"course":602,"diet":603,"mainIngredients":604,"images":606,"keywords":616,"publishedAt":588,"updatedAt":588,"authorSlug":589},"bacon-and-cabbage","Bacon and Cabbage (Boiled Bacon Joint with Parsley Sauce)","Bacon and Cabbage",15,90,"easy",[569],[],[461,605,485,466],"cabbage",[607,610,612,614],{"alt":608,"src":609},"Carved slices of boiled bacon with buttered cabbage wedges and parsley sauce poured over","\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero.jpg",{"alt":608,"src":611},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-16x9.jpg",{"alt":608,"src":613},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-4x3.jpg",{"alt":608,"src":615},"\u002Fimages\u002Frecipes\u002Fbacon-and-cabbage\u002Fhero-1x1.jpg",[617,618,619,620,621,562],"bacon and cabbage","boiled bacon","parsley sauce","irish dinner","gammon",{"slug":623,"title":624,"shortTitle":625,"nativeName":626,"countrySlug":562,"baseServings":627,"prepMinutes":628,"cookMinutes":629,"restMinutes":630,"difficulty":566,"course":631,"diet":635,"mainIngredients":637,"images":641,"keywords":651,"publishedAt":588,"updatedAt":588,"authorSlug":589},"barmbrack","Barmbrack (Irish Tea-Soaked Fruit Loaf)","Barmbrack","Báirín breac",10,20,75,720,[632,633,634],"dessert","bread","snack",[636],"vegetarian",[638,481,639,640],"raisins","eggs","brown-sugar",[642,645,647,649],{"alt":643,"src":644},"Sliced dark barmbrack fruit loaf packed with raisins, one thick slice spread with butter","\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero.jpg",{"alt":643,"src":646},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-16x9.jpg",{"alt":643,"src":648},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-4x3.jpg",{"alt":643,"src":650},"\u002Fimages\u002Frecipes\u002Fbarmbrack\u002Fhero-1x1.jpg",[623,652,653,654,655,562],"tea brack","irish fruit loaf","halloween","bairin breac",{"slug":657,"title":658,"shortTitle":659,"countrySlug":562,"baseServings":432,"prepMinutes":564,"cookMinutes":660,"difficulty":566,"course":661,"diet":662,"mainIngredients":664,"images":667,"keywords":677,"publishedAt":588,"updatedAt":588,"authorSlug":589},"beef-and-guinness-stew","Beef and Guinness Stew (Stout-Braised Beef)","Beef and Guinness Stew",190,[569],[663],"dairy-free",[665,474,666,489],"beef-shank","carrot",[668,671,673,675],{"alt":669,"src":670},"Dark glossy beef and stout stew with carrot chunks and thyme in a heavy casserole","\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero.jpg",{"alt":669,"src":672},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-16x9.jpg",{"alt":669,"src":674},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-4x3.jpg",{"alt":669,"src":676},"\u002Fimages\u002Frecipes\u002Fbeef-and-guinness-stew\u002Fhero-1x1.jpg",[678,679,680,681,682,562],"beef and guinness","stout stew","braised beef","irish pub food","beef shin",{"slug":684,"title":685,"shortTitle":686,"nativeName":687,"countrySlug":562,"region":688,"baseServings":432,"prepMinutes":564,"cookMinutes":480,"difficulty":566,"course":689,"diet":692,"mainIngredients":693,"images":695,"keywords":705,"publishedAt":588,"updatedAt":588,"authorSlug":589},"boxty","Boxty (Raw and Mashed Potato Pancake)","Boxty","Bacstaí","Leitrim and Cavan",[569,690,691],"breakfast","side",[636],[485,694,481,466],"buttermilk",[696,699,701,703],{"alt":697,"src":698},"Stack of golden boxty potato pancakes with crisp lacy edges and a pat of melting butter","\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero.jpg",{"alt":697,"src":700},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-16x9.jpg",{"alt":697,"src":702},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-4x3.jpg",{"alt":697,"src":704},"\u002Fimages\u002Frecipes\u002Fboxty\u002Fhero-1x1.jpg",[684,706,707,708,694,562],"potato pancake","irish potato cake","leitrim",{"slug":710,"title":711,"shortTitle":712,"nativeName":713,"countrySlug":562,"baseServings":432,"prepMinutes":599,"cookMinutes":480,"difficulty":601,"course":714,"diet":715,"mainIngredients":717,"images":720,"keywords":730,"publishedAt":588,"updatedAt":588,"authorSlug":589},"colcannon","Colcannon (Mash with Kale and Scallions)","Colcannon","Cál ceannann",[691],[636,716],"gluten-free",[485,605,718,466,719],"scallions","milk",[721,724,726,728],{"alt":722,"src":723},"Bowl of colcannon mash flecked with green kale and scallions, melted butter pooled in the centre","\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-4x3.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fcolcannon\u002Fhero-1x1.jpg",[710,731,732,605,654,733,562],"irish mash","kale","side dish",{"slug":735,"title":736,"shortTitle":737,"countrySlug":562,"region":738,"baseServings":432,"prepMinutes":628,"cookMinutes":600,"difficulty":601,"course":739,"diet":740,"mainIngredients":741,"images":742,"keywords":752,"publishedAt":588,"updatedAt":588,"authorSlug":589},"dublin-coddle","Dublin Coddle (Sausage and Rasher Potato Pot)","Dublin Coddle","Dublin",[569],[663],[485,461,474],[743,746,748,750],{"alt":744,"src":745},"Pot of Dublin coddle with whole pale sausages, bacon, potato chunks and onion in broth","\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fdublin-coddle\u002Fhero-1x1.jpg",[753,754,755,756,757,562],"dublin coddle","coddle","sausage stew","irish one pot","bacon and 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