Irish Fish Chowder With Soda Bread
This hearty seafood chowder recipe is a comforting and delicious dish that is perfect for those chilly evenings. The combination of smoked haddock, scallops, clams, pollock, and prawns in a creamy soup base is sure to warm you up from the inside out. Served with homemade soda bread, this meal is both satisfying and flavorful, making it a great choice for a cozy dinner at home.
— Constant Cookbook
Ingredients
- 200g/7oz wholemeal flour
- 275g/9¾oz strong white flour
- 1 heaped tsp bicarbonate of soda
- pinch salt
- 200ml/7fl oz buttermilk
- 1 large free-range egg
- 1 tsp honey
- 1 large potato
- 250g/9oz un-dyed smoked haddock
- 1 bay leaf
- 1 shallot
- 650ml/22fl oz full-fat milk
- 30g/1oz unsalted butter
- 1 onion
- 1 clove garlic
- 150g/5½oz sweetcorn
- handful runner beans
- 6 scallops
- 12 steamed clams
- 200g/7oz pollock
- 150g/5½oz raw king prawns
- 1 tbsp chopped fresh flat-leaf parsley
- freshly ground black pepper
Instructions
- 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.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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