Seafood Chowder

INGREDIENTS (Serves 4)

½ lb mixed fish, (cod, salmon, haddock)
¼ lb prawns and scallops
12 fresh mussels
1 small onion, finely diced
1 small tomato, finely diced
2 Tbsp frozen sweetcorn 
½ leek, finely diced
1 medium carrot, finely diced
1 stick celery, finely diced
2 garlic, finely minced
¼ tsp turmeric
2 large potatoes, diced
2 pints chicken stock
125 ml dry white wine
¼ pint double cream
1 tsp lemon zest
2 Tbsp chopped parsley
2 Tbsp olive oil 
2 Tbsp butter 
Salt and pepper
Fresh chives

METHOD

In a large saucepan, heat the oil, and gently sauté the onion, leek, carrot, celery and garlic without colouring. Add the turmeric and mix through.

Add the potato, sweetcorn and stock, bring to the boil, add wine and simmer for 10 minutes.
Add the fish and simmer for 5 minutes
Add the mussels, prawns and scallops 
Stir in the tomato, lemon zest and chopped parsley. 
Stir in the cream and simmer to thicken
Season with salt and pepper.

Garnish the top with chopped chives
Serve with crusty bread.