Seafood chowder and Soda bread
Seafood chowder and Soda bread

Hello everybody, it is me, Dave, 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. This time, I’m gonna make it a little bit unique. This will be really delicious.

Seafood chowder and Soda bread is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Seafood chowder and Soda bread is something which I’ve loved my entire life.

Place a heavy-bottomed pot on a high heat. Add the rinsed clams and half the white wine. Cut the cooked potato into small pieces and set aside.

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

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

Seafood Chowder is often thought of as complicated and only something for a special occasion. In the West of Ireland, chowder is nearly always served with soda or wheaten bread to mop up the juices. Ideally, a good Irish salted butter would be used to butter the bread. Ideally, a good Irish salted butter would be used to butter the bread.

Steps 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.

Cut the rest of the raw fish into chunks and de-vein raw prawns if using. So it's a couple of months since I got back from Aus and I ate so much beautiful fresh fish I had to bring a taste if that back to the uk. Feel free to swap out any of the fish, I like to have as many different types as possible. I also prefer to have a mix of muscles and cockles.. Rachel's recipe for Ballycotton Fish Chowder caught my eye immediately the first time I thumbed through the book.

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