Seafood bruschetta on Irish soda bread

An unctuous spring onion butter sauce adds a rich dimension to Paul Rankins dish stir in a splash of cream for extra decadence!
By Paul Rankin
Seafood bruschetta on Irish soda bread
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 2 Irish soda farls
  • 1 small bunches spring onions, washed and trimmed
  • 140 g unsalted butter, cut into 1cm cubes
  • 450 g fresh or mixed prepared seafood, such as large prawns, peeled and their intestinal tracts removed, smoked haddock, cod, salmon, trimmed and sliced into 2cm dice, or monkfish fillet, trimmed and sliced into 3cm strips
  • 140 g live mussels, washed and debearded (discard any that are open or do not close when tapped)
  • 125 ml dry white wine
  • black pepper, freshly ground
  • 2 plum tomatoes, peeled, seeds removed, roughly diced
  • 2 tbsp snipped chives
  • 3 tbsp whipping cream, optional
  • a few sprigs chervil, to garnish


1. Slice the soda farls into two even pieces and then cut into rounds with a 10cm cutter. Place on a tray ready for toasting.

2. Finely chop the white parts of the spring onion stalks, setting aside the top green bits. Heat a tablespoon of the butter in a large frying saucepan over a moderate heat, tip in the chopped onions, cover and fry for 1 minute until softened, but not browned.

3. Slice the remainder of the spring onions and set aside. Preheat the grill to high.

4. Add all the prawns, fish and mussels to the frying pan and turn the heat up to high. Fry for about a minute and then add the wine, the remaining spring onions and a little salt, to taste.

5. Cover and cook until the mussels are open (discard any that do not open) and then add the tomatoes, chives and the cream (if using), along with the remaining butter. Shake the saucepan gently to incorporate all the butter into the sauce.

6. Toast the soda farls on both sides under the preheated grill, and place one round in the centre of each of four warm plates. Spoon the fish, seafood and sauce generously over. Garnish with a few sprigs of chervil and serve.

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