Seafood Chowder Recipe

METHOD

1. Place the onion, courgette and carrots in a pan with the wine and, if necessary, some water, until just covered. Cover and simmer gently for about 5 minutes or until the vegetables are just tender.
2. Meanwhile, make a béchamel sauce base for the soup: Warm the milk and fish stock through in a pan with the onion, peppercorns and bay leaf until just coming to the boil.
3. In a separate large pan, melt the butter and then gradually stir in the flour to make a roux. Remove from the heat. Strain the warmed milk and stock through a fine sieve into the roux mixture, a little at a time, stirring continuously until all the liquid is added and the mixture is completely smooth.
4. Return the pan to a gentle heat and simmer for about 4-5 minutes until the sauce has thickened, stirring constantly.
5. Add the cooked vegetables and any remaining liquid into the sauce. Gently stir in the fish and seafood and cook gently on a low heat for 3-4 minutes until all the fish is just cooked and the shellfish is heated through.
6. Ladle into warmed bowls and garnish with the parsley. Serve immediately with the brown soda bread slices.