Seafood Bruschetta on Irish Soda Bread

Ireland meets Italy in Paul Rankin's sensational supper dish combining a feast of fabulous seafood on soda farl bruschetta
By Paul Rankin
Seafood Bruschetta on Irish Soda Bread
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 35 minutes
  • Effort: easy


  • 450 g mixed seafood and mixed fish, to include large prawns, smoked haddock, cod, and salmon
  • 2 Irish soda farls
  • 1 small bunch of spring onion, washed and trimmed
  • 140 g unsalted butter, diced
  • 140 g mussels, washed and beards removed
  • 125 ml dry white wine
  • 2 plum tomatoes
  • 2 tbsp snipped chives
  • 3 tbsp whipping cream, optional
  • sprigs chervil, to garnish


1. Peel the prawns, and cut the fish into 2 cm cubes.

2. Slice the soda farls in half horizontally, and cut into rounds with a 10cm cutter.

3. Preheat the grill to high. Cut the 4 cm off the whiite part of the spring onions. Heat one tablespoon of the butter in a frying pan and cook these onions for 1 minute. Cut the remainder of the spring onions into 4cm pieces and set aside.

4. Add the prawns, fish and mussels to the frying pan and turn the heat up to high.

5. Fry for about 1 minute before adding the wine, remaining spring onions, and a little salt. Cover and cook fro about 5 minutes, until the mussels have opened. Discard any that remain closed.

6. Add the tomatoes, chives and cream (if using).
Stir in the remaining butter and shake the saucepan gently to incorporate it into the sauce.

7. Toast the farls, and place one in the centre of four warm plates. Spoon the fish and seafood generously over the farls and top with the sauce. Garnish with a few sprigs of chervil and serve straight away.

Rate This Recipe