Ingredients

• 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
• 1 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

Directions

• 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.