Ingredients
- 1 litre fish stock
- 1 onion, diced
- 2 celery sticks, diced
- 1 large potato, peeled and diced
- 1 leek, diced
- Sea salt
- 50g butter
- 80g plain flour
- 150ml white wine
- 300ml cream
- 200g cod, skinned and deboned
- 200g salmon, skinned and deboned
- 1 large handful mussels
- 200g prawns
- 1tbs Dijon mustard
- Juice of 1 lemon
- Handful of chives, finely sliced
- In a large saucepan, slowly sweat off the onion, celery, leek and potato for four to five mins until soft. Add the fish stock at this point and bring to the boil.
- Place a separate large, heavy-based saucepan on a medium heat. Add the butter and allow it to melt.
- Add the flour and increase the heat, cooking out the flour for two minutes before adding the white wine, cream and the heated fish stock. Bring this to the boil, stirring all the time, until it bubbles and thickens. Then, reduce the heat to a simmer.
- To prepare the fish, cut the cod and salmon into small chunks. Clean the beards off any mussels and discard any open mussels that do not close after a gentle tap.
- Add the fish, mussels and prawns all at once. Allow to simmer for five minutes until the mussels open and the fish is fully cooked through.
- Finish the chowder by seasoning with Dijon mustard, salt and lemon juice, and stirring through.
- Spoon into bowls and garnish with some finely sliced chives.
