Alaskan Fish Chowder (Cunard)

1/2cup (100g) plain flour.

1/4cup (50g) butter.

2oz (55g) celery, diced.

2oz (55g) white onion, diced.

4.2oz (120g) potatoes, diced.

2 tbsp corn kernels.

8.1oz (230g) smoked haddock, skinless, cut into 2” cubes.

8 number scallops, cleaned.

8.1oz (230g) salmon, cut into 1” cubes.

10 king prawns, deveined.

8.1oz (230g) mussels, cleaned and beards removed.

1/4cup (60ml) Chardonnay, or good dry white wine.

2cups (500ml) double cream.

To make the chowder base, in a large heavy-based pan, sauté the celery and onion in butter until translucent.

Stir in the diced potatoes, sweetcorn and sauté for 1 minute. Add the flour, then the fish stock and white wine. Bring to the boil and cook for a further 2 minutes until the potatoes are nearly cooked.

Add the double cream and bring to the boil.

Add the firm fish, followed by the scallops and shrimps and then mussels. Reduce the heat to a simmer and cook until the mussel shells have opened. Taste and add salt, pepper and a squeeze of lemon.

To serve the chowder either divide into bowls and serve with slices of thick crusty bread, or using individual cottage loaves hollow out the inside and fill with the chowder. Garnish with chopped parsley.