In celebration of St Patrick's Day, Irish chef Paul Rankin serves up a posh brunch with a Gallic twist.


  • 2 Irish soda bread farls (or slices of soda bread)

  • 1 small bunch of spring onions, washed and trimmed

  • 140g unsalted butter, cut into 1cm dice

  • 450g mixed seafood: large prawns, peeled and cleaned; smoked haddock, cod, salmon, trimmed and cut into 2cm dice, or monkfish fillet, trimmed and cut into 3cm strips

  • 140g live mussels, washed and debearded

  • 125ml dry white wine

  • salt and freshly ground black pepper

  • 2 plum tomatoes, peeled, de-seeded and roughly diced

  • 2 tbsp snipped fresh chives

  • 3 tbsp whipping cream (optional)

  • Chervil sprigs, to garnish


  • 1.

    Slice the soda farls in half horizontally and then cut into rounds with a 10cm cutter. Place on a tray ready for toasting. Preheat the grill to high.

  • 2.

    Finely chop the bottom 4cm off the spring onions. Place in a large frying saucepan over a moderate heat with one tablespoon of the butter, cover and sweat for one minute. Cut the remainder of the spring onions into 4cm pieces and set aside.

  • 3.

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

  • 4.

    Toast the farls or bread and place one in the centre of four warm plates. Spoon the fish and seafood generously over with some of the sauce. Garnish with a few sprigs of chervil and serve at once.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 593kj
  • Fat Total 44g
  • Saturated Fat 21g
  • Protein 29g
  • Carbohydrate 12g
  • Sugar 2g
  • Sodium 656mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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