Step 1: Prepare the Fish and Poaching Liquid

1. Cut the Fish: Begin by preparing your seafood. Cut the salmon, smoked haddock, and white fish fillets into bite-sized chunks, approximately 2-3 cm (about 1 inch). Keep them separate for now.
2. Infuse the Milk: In a medium saucepan, combine the milk and the fish or vegetable stock. Add the bay leaf. Bring the liquid to a gentle simmer over medium-low heat. Do not let it boil.
3. Poach the Fish: Add the chunks of smoked haddock and white fish to the simmering milk/stock mixture. Poach gently for 3-4 minutes, or until the fish is just beginning to flake. You are not trying to cook it through completely at this stage.
4. Strain and Reserve: Using a slotted spoon, carefully remove the fish from the liquid and set it aside on a plate. The smoked haddock will have beautifully infused the liquid. Strain this precious poaching liquid through a fine-mesh sieve into a jug or bowl and set it aside. Discard the bay leaf. This liquid is the secret to a deeply flavourful chowder base.

Step 2: Build the Chowder Base

1. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the 50g of butter over medium heat. If using, add the chopped bacon or pancetta and cook until it’s crispy and the fat has rendered, about 5-7 minutes.
2. Sweat the Vegetables: Add the chopped onion, celery, carrot, and leek to the pot. Stir to coat them in the butter and bacon fat. Reduce the heat to low, cover the pot, and let the vegetables “sweat” for about 10-12 minutes. You want them to become very soft and translucent without browning, as this releases their natural sweetness.
3. Create the Roux: Sprinkle the all-purpose flour over the softened vegetables. Stir continuously for 2 minutes. This is a crucial step to cook out the raw flour taste and create a roux, which will thicken your chowder.

Step 3: Combine and Simmer

1. Incorporate the Liquid: Gradually pour the reserved poaching liquid into the pot, whisking constantly as you go to prevent any lumps from forming. Once all the liquid is incorporated and the mixture is smooth, turn the heat up to medium.
2. Add Potatoes and Simmer: Add the diced potatoes to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15-20 minutes, or until the potatoes are completely tender when pierced with a fork. Stir occasionally to prevent sticking.
3. Add the Cream: Once the potatoes are soft, pour in the heavy cream and stir to combine. Let the chowder heat through gently, but do not allow it to boil, as this can cause the cream to curdle or split.

Step 4: Add the Seafood and Finish

1. Final Cook of the Seafood: Gently add the reserved poached fish (smoked haddock and white fish), the raw salmon chunks, and the raw prawns to the chowder. Stir gently. The residual heat of the chowder will cook them perfectly. Let it simmer very gently (no boiling!) for another 3-5 minutes, until the salmon is opaque and the prawns are pink and curled.
2. Add Mussels (If Using): If you are using mussels, you can steam them separately in a little white wine or water until they open (discard any that don’t). Remove them from their shells and stir the mussel meat into the chowder at the very end. Alternatively, add the live mussels directly to the chowder in this final step, cover the pot, and cook for 3-4 minutes until they open.
3. Final Seasoning and Herbs: Turn off the heat. Stir in the chopped fresh dill, fresh parsley, and the freshly squeezed lemon juice. The lemon juice is vital for cutting through the richness of the cream and brightening all the flavours.
4. Taste and Adjust: Have a final taste of the chowder. Add salt and plenty of freshly ground black pepper as needed. The smoked haddock and bacon are already salty, so be sure to taste before adding more salt. For an extra touch of Irish luxury, stir in a final knob of butter until it melts.
5. Rest: Let the chowder sit off the heat for 5-10 minutes before serving. This allows the flavours to meld together beautifully.