Potato and Seafood Chowder

Preparation:     10 minutes

Cooking:   20 minutes

Serves 4

1 onion finely chopped

3 Ruby Lou potatoes, peeled and finely diced

1 carrot, finely diced

2 celery sticks, finely diced

125g butter

3 tblspn flour

2L liquid fish stock

150g fish, cubed

150g whole mussels

100g prawns, peeled and shelled

1/2 cup cream

3 tblspn freshly chopped herbs


Sauté onion, potato, carrot, celery and butter until translucent. Remove from heat. Add 3 tblspn flour. Bring stock to the boil in a saucepan. Add stock to vegetables. Leave to sit for 4 minutes. Return to heat and gently whisk. Bring to the boil. Reduce heat to simmer for 10 minutes. Add raw seafood and simmer for a further 5 minutes. Stir through cream, herbs and season with salt and white pepper to serve.