Seafood chowder

Method

To make the roux base

1. Melt the butter and add the flour, and keep stirring over a gentle heat. Cook for two minutes, then remove from the heat.

To make the chowder

1. In a separate pan, sauté the onion and celery in the butter, add the potato and cook for two minutes.
2. Add the fish stock, bring to the boil and cook for five minutes.
3. Strain the liquid and separate the vegetables and stock.
4. Place the roux back on the heat and slowly add the stock a ladle at a time until there is a silky consistency.
5. Add the vegetable mix back into the sauce.
6. Steam the haddock, scallops, prawns and mussels in a hot pan for three to four minutes with the white wine.
7. Once the mussels begin to open, add the white crab meat, sweetcorn and sauce, bring to the boil, then stir in the double cream.
8. Serve piping hot, and enjoy!