Seafood Chowder

Method

Melt butter in a large pot and sauté diced onions and celery until softened, about 5 minutes. Add diced potatoes and pour in the fish stock, then bring to a simmer for 10 minutes until potatoes begin to soften. Cut the smoked haddock and salmon into bite-sized pieces, then add to the pot along with cleaned mussels and prawns, simmering for 5-7 minutes until the fish is cooked through and mussels have opened, discarding any that remain closed. Remove from heat and stir in the double cream, then season with salt and pepper to taste. Ladle into bowls and garnish generously with fresh chopped parsley.