bbc.co.uk/food

Irish fish chowder with soda bread

IngredientsFor 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 chowder1 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

Preparation method1. Preheat the oven to 190C/375F/Gas 5. Grease and flour a 900g/2lb

loaf tin.

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

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

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

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

6. 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.

less than 30 minspreparation time

30 mins to 1 hourcooking time

Serves 4

By John TorodeFrom MasterChef

Loaded with different types offish, this simple chowder recipestands or falls on the freshnessof the ingredients. Serve withtraditional soda bread.

bbc.co.uk/food

7. 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 thecooked potato into small pieces and set aside.

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

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

10. Lift the haddock out of the milk with a slotted spoon and place on aplate. Peel away the skin and tear into pieces. Strain the milkthrough a sieve into the onion potato mixture and simmer for about20 minutes.

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

12. To serve, ladle the chowder into bowls and serve with thick slices ofsoda bread.

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