Seafood chowder

My favourite seafood chowder is just a basic leek, potato and onion soup with added seafood.

You’ll need

4 leeks, sliced and washed thoroughly to remove any grit or sand

1 large onion, chopped

2 large potatos chopped

butter and oil for sweating

chicken stock or water

milk

Crème fraîche or pesto for garnishing

mix of seafood – some good fishmongers have ready chopped mixes – if not available use some white – cod, salmon, and a little smoked fish for additional flavour. Cooked prawns and/or mussels may be added for flavour and texture.

salt pepper

chives, parsley for garnishing.

Method

Melt the butter in olive oil and sweat the veg. Add emough stock to cover and cook gently until soft. Liquidize.

Meanwhile, place the fish pieces in a pan and barely cover with milk. Poach very gently and add to the soup. Add the milk to thin out the soup. Check for seasoning.

Reheat all and garnish with freshly chopped parsley and chives and some cream or pesto.

Serve with Brown bread