Seafood Chowder from Head Chef David Doyle 

2 pints fresh fish stock
Fresh diced cooked fish pieces - Smoked Haddock, Haddock, Salmon - (equal amounts approx.) You can order a bag of fish mix from good suppliers- state you are making chowder they will know what you mean (don't go buying fish seperatly as it needs to be skinned deboned etc)
1 carrot finely chopped
1 tomato peeled and finely diced
1 bunch fresh dill
250ml white wine
A pinch of fresh saffron (be careful with saffron- the cheap version means you need more of to colour the chowder, where the expensive stuff is by definition better)
75g-100g butter
75g -100g flour (plain flour)
diced potato 2-3 approx
150ml fresh cream

Melt butter in a heavy bottom sauce pan, add flour, turn down heat, gently cook for 2-3 mins, whilst stirring constantly.

Slowly add fish stock until it all thickens.

In a seperate pot, with a little olive oil add carrots & potato and sweat for 5-6mins on low heat then add white wine & reduce by half.

Add cream & saffron - simmer (low heat) for 1-2mins.

When veg is cooked add the fish stock from the other pot and add fresh choped dill.

Finally add the cooked fish pieces and just leave in pot until reheated. 

When serving add finely diced tomato and a very little chopped dill as garnish.

Season to taste.

 

Serve with brown bread.

 

David Doyle