Seafood chowder

You can make this hearty chowder with any firm fish; leave out the shellfish if you aren't a fan.

Serves 8

Ingredients:

500g mixed shellfish (mussels, clams, scallops, shrimps or prawns)

15ml (1 tbsp) olive or sunflower oil

125g rindless streaky bacon, cubed

1 large onion, chopped

15ml (1 tbsp) cake flour

850ml fish stock (preferably homemade - as a last resort use chicken stock or water)

450ml milk

1 bouquet garni (6 sprigs parsley, 2 sprigs thyme and 1 bay leaf tied in muslin)

6 medium potatoes, diced

Salt and freshly ground black pepper

Pinch of mace or nutmeg

Pinch of cayenne pepper

700g haddock, monkfish, dorado or other firm white fish fillet, cubed

150ml fresh cream

Chopped fresh parsley and chives, to serve

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Method:

1) Steam or blanch the shellfish until cooked and set aside until needed, reserving the cooking liquid.

2) Heat the oil in a stainless-steel saucepan and brown the bacon until crisp. Add the onion, cover with a lid and sweat for a few minutes over low heat. Stir in the flour and cook for 2-3 minutes.

3) Gradually add the stock and milk, stirring to avoid lumps. Add the bouquet garni and potatoes, season with salt, pepper, mace and cayenne, cover and simmer until potatoes are almost cooked, about 7 minutes.

4) Add the fish cubes to the pot as soon as the tip of a knife will slide through the potato. Simmer on low heat for 3-4 minutes, then stir in the cream and shellfish, with the reserved cooking liquid. Bring to the boil, then immediately remove from the heat (the fish will continue cooking in the hot liquid and you don't want to overcook it).

5) Adjust seasoning to taste, sprinkle with parsley and chives.