Seafood Chowder     HT SP MC 60mins

Serves 4 - 6    Hot  Seafood  Shellfish  Fish  Pork  Vegetables  Spices  Herbs  Soup  Main Course  Eggless

Ingredients

25g/1oz Butter

1 tbsp Olive Oil

100g/4oz Rindless Streaky bacon,  chopped

1 Large Onion, chopped

1 level tbsp Plain Flour

600ml/20fl.oz Fresh Fish Stock

300ml/10fl.oz. Milk

1 Bouquet Garni

4 medium- Potatoes, diced

Salt and Pepper

¼ teasp Cayenne Pepper

450g/1lb  firm white fish e.g. Haddock, Monkfish, Cod

150ml/5fl.oz. Single Cream

300g/11oz Cooked Shellfish e.g. Mussels,  Prawns, Squid, Clams

A squeeze of Lemon Juice

Instructions

1. Heat the butter and oil in a large saucepan add the bacon and sauté over a medium heat until browned and going crispy.

2. Add the onion and sauté over a low heat for 3-5 minutes until soft and transparent.

3. Sprinkle in the flour and cook over a medium heat , stirring for 1-2 minutes.

4. Gradually add the stock a little at a time stirring constantly then add the milk, bouquet garni,  salt, pepper and cayenne, mix well then cover and simmer for 20 minutes

5. Add the potatoes and cook for 5 minutes.

6. Meanwhile, cut the fish into 2.5cm /1-inch cubes removing any bones or skin then add to the saucepan and simmer gently for 4-5 minutes.

7. Add the cream, shellfish and lemon juice and bring to the boil, stirring. Adjust the seasoning if necessary and serve immediately.

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