Keep shellfish separate as they can go off faster. Chowder cream can be done in larger batch! When using cream instead of milk, the cornflour is not required!
50gsmoked salmon or smoked haddock slicescut into strips about 5mm thick
1tbspcorn flour - optional
100mldry white wine
500mlfish stock or water
200mlmilk or cream
300gmixed fresh fish filletssuch as cod, haddock, hake and salmon,skinned and cut into bite-sized pieces
12tiger prawnspeeled
24musselsscrubbed - optional
1tbspchopped fresh herbs
Salt and black pepper
Instructions
Heat a large saucepan over a medium heat. Add the oil and, once it is foaming, tip in the onion, carrot, potato and smoked fish. Sauté for 2–3 minutes until softened. sprinkle the cornflour and stir to coat the vegetables. Pour the wine into the pan, the fish stock and milk or cream and bring to a simmer. Simmer for 5 minutes until all the flavour combine well. Check the seasoning.
Add the fish and shellfish. Simmer for 4 -5 minutes without tiring too much until fully cooked. Remove from the heat and Sprinkle with some herb.