Seafood Chowder, Wheaten Bread
As seen on TV
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Who made this dish?
Andy's Irish Seafood Chowder with a Stout and Treacle Wheaten Bread.
A traditional Irish chowder with prawns, cod and smoked haddock in a creamy, lightly thickened broth, served with a quintessentially Irish wheaten loaf (brown bread with oats) enriched with stout and treacle.
Andy, a medical physicist from Ballyclare now living in Belfast, baked the bread in his great-grandmother's loaf tin from a family recipe. The judges flag that getting three different seafoods cooked perfectly together is the real test, and that the chowder shouldn't be claggy.
Anna can taste the smokiness of the haddock; the prawns are nicely cooked, the cod is really wonderful, but there is a lot of potato in there.
John warns that with cream, flour and potatoes the ratio can become too thick.
Anna says she can almost overlook this because the bread is so good: she can taste the treacle and the stout, and could eat the entire loaf.
John adds it is one of his favourite breads in the world, a wonderful accompaniment to a really good chowder.
Andy goes back to cook again.
