Seafood chowder and Soda bread. Loaded with different types of fish, this simple chowder recipe stands or falls on the freshness of the ingredients. Delicious, filling & perfect for all seafood lovers. Sprinkle with parsley or serve with some fresh SuperValu brown soda bread.

Seafood chowder and Soda bread Quick soda bread flavored with onion and Cheddar cheese is the perfect go-with for your St. Patrick's stew or corned beef dinner. I love Irish soda bread and generally only make it once a year.

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Loaded with different types of fish, this simple chowder recipe stands or falls on the freshness of the ingredients. Delicious, filling & perfect for all seafood lovers. Sprinkle with parsley or serve with some fresh SuperValu brown soda bread.

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Composition of Seafood chowder and Soda bread:

Require 200 g of wholemeal bread flour.
You need 275 g strong white bread flour.
Give 1 pinch of salt.
You need 1 tsp of bicarbonate of soda.
Need 1 for egg.
You need 200 ml for buttermilk.
Need 1 tsp - runny honey.
Require 1 for large potato.
Need 250 g for haddock fillets.
You need 250 g for pollock or other white fish fillets.
Prepare 1 - Bay leaf.
Require 600 g - milk.
Give 100 ml of single cream.
Give 2 onions.
Give 100 g for muscles or cockles.
Need 2 cloves - garlic.
Require 150 g sweetcorn.
You need 1 handful Runner beans.
Give 1 handful for parsley.
Need for Salt and black pepper for Seasoning.

And I'll admit I'm used to the ones that are a bit more on the sweet side - made with raisins or currants best. Creamy Seafood Chowder - Chunky seafood chowder with real cream, shrimp, scallops, and crab. No potatoes or fillers, just good seafood, perfect flavor. It's a great evening with family and delicious food.

Seafood chowder and Soda bread steps:

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.
Mix the butter milk, egg and honey until we'll combined..
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..
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..
Place the bread in the oven and cook for 45 minutes. When done cool on a wire rack..
While the bread bakes cover the potato with water in a saucepan and leave to boil until the potato is soft..
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..
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..
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..
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..
Once the fish fillets have cooked remove for the milk and making sure any skin is removed flake the fish into small chunks..
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..
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..
Then serve with you're freshly made soda bread, freshly cracked black pepper and fresh paresly..

My husband's family is Italian so there was always pasta, Italian bread, and an antipasto platter. This soda bread recipe is my personal one and very simple to make. Most homes in Ireland still make this bread daily and all have slight variations in ingredients or baking times. If you have ever traveled to Ireland, this is the soda bread you ate with your seafood chowder, soup, stew and breakfasts! Serve in bowls with delicious brown bread scones or soda bread.

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