Irish Seafood Chowder

Slice the leek into thin half-rounds, mince the garlic, and cut the potatoes into cubes about 2 cm. In a large pot over medium heat, melt the butter with the olive oil and sweat the leek and garlic for 3–5 minutes, without browning.

Add the thyme sprigs, bay leaf, and potatoes; warm through for 1–2 minutes so the potatoes are coated in fat.

Pour in the fish stock, bring to a boil, cover, and simmer on low heat for 8–10 minutes, until the potatoes are almost tender. Add the chili flakes, salt, and black pepper.

Cut the fresh and smoked hake into 3 cm pieces. Season the fish and shrimp with salt, place them in the pot, and gently press down so the broth almost covers them.

Cover the pot and simmer very gently for about 5 minutes: the fish should flake easily and the shrimp should turn opaque. Don't let it boil hard, so the pieces don't fall apart.

Remove the pot from the heat and take out the thyme and bay leaf. Add the crème fraîche and stir it gently into the hot broth until creamy.

Add the chopped chives, taste, and adjust the salt and black pepper if needed. Serve the chowder hot.