Seafood Chowder

Serves 4

1 tbsp vegetable oil 

1 large onion, chopped 

100 g streaky bacon, chopped 

1 tbsp plain flour 

600 ml Shellfish Stock 

225 g new potato, halved 

Pinch mace 

Pinch cayenne pepper 

300 ml milk 

320 g fish (salmon, haddock and smoked haddock) 

4 tbsp single cream 

250 g mixed shellfish (prawns, mussels, squid)

Small bunch parsley, chopped 

Crusty bread, to serve

Method

First, heat the oil in a large saucepan over medium heat and add the onion and bacon. After cooking for 8-10 minutes until the onion is soft and the bacon is cooked, stir in the flour and cook for an additional 2 minutes.

Next, pour in the stock and bring it to a gentle simmer. Add the potatoes, cover the pan, and simmer for 10-12 minutes until the potatoes are cooked.

Then, add the mace, cayenne pepper, seasoning, and stir in the milk. Gently simmer the fish pie mix for 4 minutes and then add the cream and shellfish, simmering for an additional minute. Check the seasoning, sprinkle some parsley on top, and serve the dish with crusty bread.