Seafood chowder recipe
 1 tbsp olive or sunflower oil110g/4oz streaky bacon, rind removed, cut into 5mm/¼ in dice175-225g/6-8oz onions, chopped25g/1oz flour850ml/1½ pints homemade fish stock or, if no fish stock, water425ml/¾ pint milkBouquet garni made up of 6 parsley stalks, 2 sprigs of thyme and 1 bay leaf6 medium-sized potatoes, e.g. Golden Wonder, cut into 5mm/¼ in dice.salt and freshly ground pepperpinch of macepinch of cayenne pepper700g/1½ lb haddock, monkfish, cod or other firm white fish (or a mixture), free of bones and skin150ml/¼ pint single cream450g/1lb mixed cooked shellfish - mussels, clams, scallops, shrimps or prawns and the cooking liquor. 1 tbsp olive or sunflower oil 110g/4oz streaky bacon, rind removed, cut into 5mm/¼ in dice 175-225g/6-8oz onions, chopped 25g/1oz flour 850ml/1½ pints homemade fish stock or, if no fish stock, water 425ml/¾ pint milk Bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme and 1 bay leaf 6 medium-sized potatoes, e.g. Golden Wonder, cut into 5mm/¼ in dice. salt and freshly ground pepper pinch of mace pinch of cayenne pepper 700g/1½ lb haddock, monkfish, cod or other firm white fish (or a mixture), free of bones and skin 150ml/¼ pint single cream 450g/1lb mixed cooked shellfish - mussels, clams, scallops, shrimps or prawns and the cooking liquor. freshly chopped parsley and chivescrusty bread and butter freshly chopped parsley and chives crusty bread and butter Method Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden.Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1-2 minutes.Add the fish stock or water gradually. Add the milk, bouquet garni and potatoes. Season well with salt, pepper, mace and cayenne.Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes. (The chowder may be prepared ahead to this point.)Cut the fish into 2.5cm /1in cubes. Add to the pot as soon as the tip of a knife will go through a potato.Simmer gently for 3-4 minutes, stir in the cream and add the shellfish. Add any liquor obtained from opening the mussels or clams. When boiling, remove from the heat.Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives.Serve in a deep dish with plenty of bread and butter. Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden. Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden. Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1-2 minutes. Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1-2 minutes. Add the fish stock or water gradually. Add the milk, bouquet garni and potatoes. Season well with salt, pepper, mace and cayenne. Add the fish stock or water gradually. Add the milk, bouquet garni and potatoes. Season well with salt, pepper, mace and cayenne. Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes. (The chowder may be prepared ahead to this point.) Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes. (The chowder may be prepared ahead to this point.) Cut the fish into 2.5cm /1in cubes. Add to the pot as soon as the tip of a knife will go through a potato. Cut the fish into 2.5cm /1in cubes. Add to the pot as soon as the tip of a knife will go through a potato. Simmer gently for 3-4 minutes, stir in the cream and add the shellfish. Add any liquor obtained from opening the mussels or clams. When boiling, remove from the heat. Simmer gently for 3-4 minutes, stir in the cream and add the shellfish. Add any liquor obtained from opening the mussels or clams. When boiling, remove from the heat. Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives. Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives. Serve in a deep dish with plenty of bread and butter. Serve in a deep dish with plenty of bread and butter. Recipe tips Remember that the fish will continue to cook in the heat of the chowder so make sure it is not overcooked.