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Irish fish chowder with soda bread

 


Method 1

Ingredients

For the soda bread

200g/7oz wholemeal flour

275g/9¾oz strong white flour, plus extra for sprinkling

1 heaped tsp bicarbonate of soda

pinch salt

200ml/7fl oz buttermilk

1 large free-range egg

1 tsp honey

For the chowder

1 large potato

250g/9oz un-dyed smoked haddock fillets, skin on

1 bay leaf

1 shallot, halved

650ml/22fl oz full-fat milk

30g/1oz unsalted butter

1 onion, chopped

1 clove garlic, sliced

150g/5½oz sweetcorn kernels (thawed, if frozen)

handful runner beans, sliced

6 scallops, sliced

12 steamed clams

200g/7oz pollock fillet, diced

150g/5½oz raw king prawns

1 tbsp chopped fresh flat-leaf parsley

freshly ground black pepper

Preheat the oven to 190C/375F/Gas 5. Grease and flour a 900g/2lb loaf tin.

Combine the flours, bicarbonate of soda and salt in a mixing bowl.

In a measuring jug, combine the buttermilk with the egg and honey.

Make a well in the center of the dry ingredients, and then pour in the wet mixture. Add a little extra flour if you find the dough is too wet and sticky.

Using a wooden spoon, bring the mix together to form a dough. Shape into a rough oval and place in the loaf tin.

Sprinkle a little flour on top and bake in the oven for 35-40 minutes. Turn the loaf out on a wire rack to cool before slicing.

For the chowder, place the potato in a saucepan, cover with water, bring to the boil and simmer for 15-20 minutes until tender. Cut the cooked potato into small pieces and set aside.

Place the smoked haddock, skin side up, in a pan with the bay leaf and shallot and cover with the milk. Bring to a simmer for a few minutes, then take off the heat and leave in the milk to finish cooking.

In a large pan, gently fry the onions in the butter until softened. Stir in the sliced garlic, cooked potato, sweetcorn, then add a handful of the sliced runner beans.

Lift the haddock out of the milk with a slotted spoon and place on a plate. Peel away the skin and tear into pieces. Strain the milk through a sieve into the onion potato mixture and simmer for about 20 minutes.

Add the cooked haddock, sliced scallops, steamed clams, pollock and the prawns and warm through, then stir in the parsley and season with lots of black pepper.

To serve, ladle the chowder into bowls and serve with thick slices of soda bread.



Method 2

Serves: 4 | Prep: 15 mins | Cook: 30 mins

Ingredients

1 tbsp butter

1 tbsp olive oil

1 onion, finely chopped

1 leek, white part only, sliced

1 celery stick, finely chopped

2 garlic cloves, minced

1 large potato, peeled and diced

500ml (2 cups) fish stock (or use chicken stock)

150ml (⅔ cup) whole milk

150ml (⅔ cup) double cream (or heavy cream)

300g mixed white fish, skinless and boneless (e.g. cod, haddock, hake), cut into chunks

100g smoked fish (optional, adds depth – e.g. smoked haddock)

100g small prawns/shrimp (optional)

1 bay leaf

Salt and freshly ground black pepper, to taste

Chopped parsley or chives, for garnish

Optional: a splash of white wine or lemon juice

Instructions

Sauté the veg:

Heat butter and oil in a large saucepan. Add onion, leek, celery, and garlic. Cook on low for 5–7 minutes until soft but not browned.

Add potato & stock:

Stir in the diced potato and bay leaf. Pour in the stock and bring to a boil. Reduce to a simmer for 10–12 minutes, or until the potatoes are tender.

Add fish and dairy:

Lower the heat. Add the fish pieces and prawns (if using). Gently stir in the milk and cream. Simmer for 5–7 minutes, until fish is just cooked and flakes easily.

Season & finish:

Season with salt, pepper, and a little lemon juice or white wine if desired. Remove bay leaf.

Serve:

Ladle into bowls and garnish with chopped parsley or chives.

🍞 Traditional Irish Soda Bread

Ingredients

250g plain flour

250g wholemeal flour

1 tsp baking soda

1 tsp salt

400ml (1¾ cups) buttermilk (or whole milk + 1 tbsp lemon juice or vinegar)

Instructions

Preheat oven to 200°C (180°C fan) / 400°F / Gas 6.

In a bowl, mix flours, salt, and baking soda.

Make a well, pour in the buttermilk. Mix quickly to form a soft dough (don't overmix).

Turn onto a floured surface, shape into a round. Place on a floured baking tray.

Cut a deep cross in the top (helps it bake evenly).

Bake for 30–35 minutes until the bottom sounds hollow when tapped.

Cool slightly before slicing.



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