Howth-Style Seafood Chowder with Soda Bread

Method

1. For the Bread: Preheat oven to 200°C (180°C fan). Mix wholemeal flour, white flour, bicarbonate of soda, and salt in a large bowl. Make a well in the center and pour in most of the buttermilk. Stir quickly with a claw-like hand until a soft, loose dough forms (add more buttermilk if too dry).
2. Shape into a rough round, place on a baking tray lined with parchment paper, and cut a deep cross into the top. Bake for 30-35 minutes until the loaf sounds hollow when tapped on the base. Wrap in a clean tea towel to keep the crust soft while cooling.
3. For the Chowder: Melt the butter and oil in a large heavy-based pot over medium heat. Add the onion, leeks, and celery. Sauté gently for 6-8 minutes until soft but not coloured.
4. Stir in the cubed potatoes, then pour in the white wine (if using) to deglaze, letting it bubble down for 2 minutes. Add the hot stock, bring to a gentle simmer, cover, and cook for 12-15 minutes until the potatoes are tender.
5. Turn the heat down to low. Pour in the double cream, then add all the diced fish (salmon, white fish, smoked haddock). Simmer very gently for 4-5 minutes until the fish flakes easily. Stir in the prawns for the final minute to warm through.
6. Season to taste with salt and black pepper. Stir through the fresh chopped dill and parsley, and serve generous ladles with thick slices of warm slathered soda bread.