Seafood Chowder

Serves 6

prepRemove rind from bacon and cut into 5 mm / ¼ in dice
prepChop onions
prepMake bouquet garni: 6 parsley stalks, 2 sprigs thyme, 1 bay leaf
prepCut potatoes into 5 mm / ¼ in dice
prepCut fish into 2.5 cm / 1 in cubes, remove bones and skin
1 tbsp olive or sunflower oil	Brown bacon in oil	Simmer 5–6 min until potatoes nearly cooked	Add fish, simmer 3–4 min, stir in cream	Add shellfish & liquor, heat to boil, remove	Season, garnish with herbs, serve with bread
110 g / 4 oz streaky bacon, diced
175–225 g / 6–8 oz onions, chopped	Sweat onion, stir in flour
25 g / 1 oz flour
850 ml / 1½ pints fish stock or water	Add stock, milk, bouquet, potatoes, season
425 ml / ¾ pint milk
Bouquet garni (parsley stalks, thyme, bay leaf)
6 medium potatoes, diced
Salt and freshly ground pepper
Pinch of mace
Pinch of cayenne pepper
700 g / 1½ lb white fish, cubed
150 ml / ¼ pint single cream
450 g / 1 lb mixed cooked shellfish with liquor
Freshly chopped parsley and chives
Crusty bread and butter

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