Simple Seafood Chowder

Chowder

• 1 tbsp vegetable oil
• 1 large onion, chopped
• 100g streaky bacon, chopped
• 1 tbsp plain flour
• 600ml fish stock, made from 1 fish stock cube
• 225g new potatoes, halved
• pinch mace
• pinch cayenne pepper
• 300ml milk
• 320g pack fish pie mix (salmon, haddock and smoked haddock)
• 4 tbsp single cream
• 250g pack cooked mixed shellfish
• small bunch parsley, chopped
• Crusty bread, to serve

Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 minutes until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 minutes.

Pour in the fish stock and bring up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 minutes until the potatoes are cooked through.

Add the mace, cayenne pepper and some seasoning, then stir in the milk.

Tip the fish pie mix into the pan and gently simmer for 4 minutes. Add the cream and shellfish, then simmer for 1 minute more. Check the seasoning. Sprinkle with the parsley and serve with crusty bread.