A thick, warming traditional Irish dish, with Dulse seaweed for an extra rich savoury flavour.

Chowder w/ Dulse seaweed
Chowder w/ Dulse seaweed


- Sweat the onions and leeks in butter for a few minutes
- Add the fish stock , milk, potatoes and Dulse and simmer for 15 minutes
- Season with salt, pepper and a small pinch of cayenne
- When the potatoes are tender and begin to break and thicken the broth you add the chunks of mixed fish and prawns or clams
- Allow the flavour to infuse and simmer gently over a low heat for 15 minutes. Add the cream and stirring it through in the last minute
- Garnish with parsley

Courtesy of Atlantic Kitchen


  • 1 large leek, trimmed and finely sliced
  • 100ml soya single cream
  • 2 small to medium onions, peeled and sliced.
  • 300g prawns or clams
  • 400g potatoes, peeled and cut into small chunks
  • 40g coconut oil
  • 500g mixed firm white fish
  • 500ml coconut milk
  • 600ml fish stock
  • Large handful of Dulse seaweed
  • Parsley, to garnish
  • Pinch of cayenne pepper
  • Salt and freshly ground pepper