Seafood chowder and Soda bread
Seafood chowder and Soda bread

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, seafood chowder and soda bread. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Cut the cooked potato into small pieces and set aside. Place a heavy-bottomed pot on a high heat. Add the rinsed clams and half the white wine. Smoked fish, such as salmon, is the only essential seafood item, as it adds the depth of flavor needed to support more delicate seafood like bay scallops, shrimp and cod.

Seafood chowder and Soda bread is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Seafood chowder and Soda bread is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have seafood chowder and soda bread using 20 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Seafood chowder and Soda bread:
  1. Make ready 200 g wholemeal bread flour
  2. Take 275 g strong white bread flour
  3. Make ready 1 pinch salt
  4. Make ready 1 tsp bicarbonate of soda
  5. Take 1 egg
  6. Take 200 ml buttermilk
  7. Take 1 tsp runny honey
  8. Prepare 1 large potato
  9. Prepare 250 g haddock fillets
  10. Take 250 g pollock or other white fish fillets
  11. Take 1 Bay leaf
  12. Get 600 g milk
  13. Get 100 ml single cream
  14. Get 2 onions
  15. Make ready 100 g muscles or cockles
  16. Prepare 2 cloves garlic
  17. Prepare 150 g sweetcorn
  18. Take 1 handful Runner beans
  19. Get 1 handful parsley
  20. Take Salt and black pepper for Seasoning

Cut the rest of the raw fish into chunks and de-vein raw prawns if using. You might want to make some soda bread rolls to go alongside and mop up all the flavorful broth. I know it's getting towards the end of true soup season, but this Irish fish chowder is light enough to be enjoyed any time. Full of fantastic flavor, packed with fish and gently creamy, it's a wonderfully tasty lunch or start to a meal.

Instructions to make Seafood chowder and Soda bread:
  1. Preheat the oven at 180C/ 170C fan / gas 4. Measure out both types of flour, a pinch of salt and the bicarbonate of soda into a mixing bowl. Make a well in the middle
  2. Mix the butter milk, egg and honey until we'll combined.
  3. Pour the buttermilk mixture into the well made previously in the dry ingredients. Mix the ingredients together until they form a dough. You may need to add a little water to get all the ingredients to combine, but you do not want a wet dough.
  4. Shape the dough into a ball and place on a baking tray. Dust the top with flour and cut a cross into the ball to about half way down.
  5. Place the bread in the oven and cook for 45 minutes. When done cool on a wire rack.
  6. While the bread bakes cover the potato with water in a saucepan and leave to boil until the potato is soft.
  7. Pour the milk ans cream into the saucepan add the bay leaf and the fish fillets. Bring to the boil and then turn down to a simmer and leave to simmer for about 20 minutes until the fish is cooked, stiring occasionally.
  8. Steam the muscles and cockles in a sauspan with in about 2cm of boiling water for 3-4 minutes with the lid on. Afterwards strain the shellfish.
  9. Finely slice the onions and gently fry in some melted butter until soft. Then peel and crush the garlic cloves and add to the onions. Fry for a further minute.
  10. Then add the drained sweetcorn and chopped runner beans to the onions. Once the potato is cooked. Drain the water ans chop the potato into medium sized chunks and add to the veg. Continue to fry the veg until the runner beans are softening.
  11. Once the fish fillets have cooked remove for the milk and making sure any skin is removed flake the fish into small chunks.
  12. Remove any skin which may have formed on the milk and add the onions and veg to the milk. Simmer for a further 10 minutes.
  13. Add the fish and shellfish to the milk and veg. Season well with salt and pepper and add the parsley. Simmer for a further 10 minutes.
  14. Then serve with you're freshly made soda bread, freshly cracked black pepper and fresh paresly.

I know it's getting towards the end of true soup season, but this Irish fish chowder is light enough to be enjoyed any time. Full of fantastic flavor, packed with fish and gently creamy, it's a wonderfully tasty lunch or start to a meal. Fish chowder is one of my very favorite ways to enjoy seafood. Rachel's recipe for Ballycotton Fish Chowder caught my eye immediately the first time I thumbed through the book. I bookmarked it as the first recipe to try, along with her recipe for Irish Soda Bread.

So that is going to wrap this up with this exceptional food seafood chowder and soda bread recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!