Creamy Chowder

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 leek, white and light green parts only, thinly sliced
• 2 celery sticks, diced
• 2 medium carrots, diced
• 2 garlic cloves, crushed
• 2 medium potatoes, peeled and diced
• 1 bay leaf
• 500ml fish stock
• 300ml whole milk
• 100ml whipping cream
• 400g seafood mix (white fish and salmon, cubed)
• 1 tablespoon of fresh parsley, chopped (plus extra for garnish)
• Sea salt and freshly ground black pepper

Method

1. Heat the butter and olive oil in a large saucepan over medium heat.
2. Add the onion, leek, celery, and carrots and fry for 5 - 6 minutes until softened.
3. Stir in the garlic and cook for another 1 minute.
4. Add the diced potatoes, bay leaf, and fish stock. Bring to a boil, then reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are tender.
5. Pour in the milk and double cream and stir.
6. Add the seafood mix to the saucepan. Simmer gently for 5 - 7 minutes until the fish is opaque and flakes easily. Be careful not to overcook it.
7. Stir in the chopped parsley and season with salt and freshly ground black pepper.
8. Remove the bay leaf and ladle the chowder into bowls.
9. Garnish with parsley.

Tips:

For a thicker chowder, mash some cooked potatoes before adding the fish. Optional Add-Ins: Sweetcorn, diced bacon, or a splash of white wine can add extra depth to the chowder.