Always a popular dish especially for restaurants by the coast. The variety of fish give is a lovely taste and ads a surprise to every bite.
500mls of fish stock
200mls of cream
2 carrots diced
2 sticks of celery diced
1 onion diced
3 cloves of garlic chopped
2 yellow peppers diced.
50mls of white wine
200d diced mixed seafood(salmon, smoked haddock , cod, prawns)
1 bunch of chopped fresh dill
Sweat down all the diced vegetables in a pan with a knob of butter until softened.
Add the white wine and cook for 5 minutes then add the fish stock and boil for 10 minutes.
Once boiled add the cream and thicken with 100g of corn flour diluted with water.
Once the stock is ready add the diced fish and cook until the fish is soft but just cooked.
It usually takes 5-10 minutes cooking. Taste and season with salt and pepper.
Serve immediately with a nice slice of homemade brown bread and sprinkle the chowder with some chopped fresh dill.