RECIPE FOR HADDOCK FILLET RECIPES

Steps:

• Preheat the oven to 190C/375F/Gas 5. Grease and flour a 900g/2lb loaf tin.
• Combine the flours, bicarbonate of soda and salt in a mixing bowl.
• In a measuring jug, combine the buttermilk with the egg and honey.
• Make a well in the center of the dry ingredients, and then pour in the wet mixture. Add a little extra flour if you find the dough is too wet and sticky.
• Using a wooden spoon, bring the mix together to form a dough. Shape into a rough oval and place in the loaf tin.
• 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.
• 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 the cooked potato into small pieces and set aside.
• Place the smoked haddock, skin side up, in a pan with the bay leaf and shallot and cover with the milk. Bring to a simmer for a few minutes, then take off the heat and leave in the milk to finish cooking.
• In a large pan, gently fry the onions in the butter until softened. Stir in the sliced garlic, cooked potato, sweetcorn, then add a handful of the sliced runner beans.
• Lift the haddock out of the milk with a slotted spoon and place on a plate. Peel away the skin and tear into pieces. Strain the milk through a sieve into the onion potato mixture and simmer for about 20 minutes.
• Add the cooked haddock, sliced scallops, steamed clams, pollock and the prawns and warm through, then stir in the parsley and season with lots of black pepper.
• To serve, ladle the chowder into bowls and serve with thick slices of soda bread.

Steps:

• Preheat the oven to 190C/375F/Gas 5. Grease and flour a 900g/2lb loaf tin.
• Combine the flours, bicarbonate of soda and salt in a mixing bowl.
• In a measuring jug, combine the buttermilk with the egg and honey.
• Make a well in the center of the dry ingredients, and then pour in the wet mixture. Add a little extra flour if you find the dough is too wet and sticky.
• Using a wooden spoon, bring the mix together to form a dough. Shape into a rough oval and place in the loaf tin.
• 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.
• 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 the cooked potato into small pieces and set aside.
• Place the smoked haddock, skin side up, in a pan with the bay leaf and shallot and cover with the milk. Bring to a simmer for a few minutes, then take off the heat and leave in the milk to finish cooking.
• In a large pan, gently fry the onions in the butter until softened. Stir in the sliced garlic, cooked potato, sweetcorn, then add a handful of the sliced runner beans.
• Lift the haddock out of the milk with a slotted spoon and place on a plate. Peel away the skin and tear into pieces. Strain the milk through a sieve into the onion potato mixture and simmer for about 20 minutes.
• Add the cooked haddock, sliced scallops, steamed clams, pollock and the prawns and warm through, then stir in the parsley and season with lots of black pepper.
• To serve, ladle the chowder into bowls and serve with thick slices of soda bread.