Seafood Chowder

Ingredients

1 diced carrot
1 diced celery stick
½ diced leek
1 white onion diced
20g butter
100mls brandy
300mls white wine
2 vegetable stock cubes
Corn flour to thicken
75g salmon
75g cod
75g smoked haddock
250mls double cream

Method

·       Dice all Vegetables
·       Cut the fish into chunky pieces
·       In a pot cook the vegetables for 1 minute with butter
·       Add the brandy and reduce
·       Add the wine and reduce by half
·       Add the stock and reduce for 2 minutes
·       Thicken with the cornflour and cook for 5 minutes
·       Add the Cream and finally add the Fish
·       Cook until Fish is cooked through
·       Taste for seasoning and serve with wheaten bread