Fish Soup With Soda Scones

Kaye’s recent trip to Ireland unearthed many gems. This Fish Soup with Soda Scones is a favourite both north and south.

Fish Soup With Soda Scones, Recipes

Kaye’s recent trip to Ireland unearthed many gems. This Fish Soup with Soda Scones is a favourite both north and south.

Brown Soda Scones

To serve hot with Fish Soup, so do not place in oven until soup is simmering…

250g wholemeal brown flour
150g white flour
1 teaspoon bread soda (Bicarbonate of soda)
1 teaspoon salt
375ml buttermilk (can substitute with 250ml yoghurt mixed with 150ml of milk or water)

Preheat oven to 200'C
Mix the flours, salt and soda together thoroughly.
Make a well in the centre and add the buttermilk.
Mix quickly into a ball and press out on a floured surface.
Cut into small scones and place on an oiled baking sheet.
Bake for 15 minutes.
Serve hot to accompany Fish Soup!

Fish Soup

Step 1

700mls water
Shellfish shells & fish trimmings
3 cloves garlic crushed
1 bayleaf
1 shallot, chopped
1 handfull of parsley, chopped


Cook the chopped shallot, garlic, bayleaf, chopped parsley and shells in olive oil for 5 minutes or until fragrant.
Add the water and simmer gently for 20 minutes
Strain well and set aside.

Step 2

Garnish – Pangrattato (Italian breadcrumbs used as a replacement for parmesan)

2 tablespoons breadcrumbs
Zest of 1 lemon
1 clove of garlic, chopped
1 tablespoon parsley, chopped
25g butter

Melt the butter in a pan
Add the garlic and after 2 minutes add the breadcrumbs and parsley.
Cook, stirring constantly, until golden and crisp, but do not allow to darken too much.
Remove the pan from heat and stir in the lemon zest.
Leave to cool.

Step 3

Fish Soup

A selection of locally sourced Fish and Shellfish
Sea vegetables if available (such as samphire [can substitute Japanese Nori] and dilisk)
2 shallots OR 1 onion, chopped
1-2 potatoes peeled and chopped
3 cloves of garlic
1 pinch of chilli flakes
2 bayleaves
A little celery and carrot Chopped
1 tin tomatoes, chopped
Parsley, finely chopped

Sweat the celery, carrot, shallot, garlic and potatoes under parchment or butter wrapper until fragrant and softened.
Remove the paper.
Add tomatoes, bayleaves, chilli flakes, sea vegetables and reserved stock from Step 1.
If using sea vegetables do not season the soup
Simmer until the potatoes are just cooked through.
Add in the shellfish.
After 2-3 minutes when the shells are starting to open, add the fish (cut into chunks).
Reduce the heat to very, very low.
When fish is flaking add chopped herbs and serve immediately with a little garnish (Step 2) on top.


    To make a comment, please register or login

    Join YOURLifeChoices, it’s free

    • Receive our daily enewsletter
    • Enter competitions
    • Comment on articles