50 grams salted butter

1½ pints chicken stock

½ finely chopped onion

1 carrot thinly sliced

2 sticks celery thinly sliced

4 rashers smoked bacon thinly sliced

1 bay leaf

1 clove crushed garlic

8oz salmon fillet cut into large chunks

8oz skinned smoked haddock cut into large chunks

8oz skinned cod fillet cut into large chunks

Handful of moules meat

Handful of cooked prawns

Teaspoon of arrowroot

Good splash of white wine

Goof splash of fresh double cream

6 cooked new potatoes sliced

Melt salted butter gently

add ½ finely chopped onion

1 carrot finely sliced

2 sticks of celery finely sliced

4 rashers of smoked streaky bacon thinly sliced

1 bay leaf.

Sweat gently for 10 mins or till soft.

Then add 1 clove crushed garlic (stir in)

Now add 1½ pint of chicken stock, bring to boil and reduce heat

Add a good teaspoon of arrowroot mix with a little water, stir in to stock till it lightly thickens add a good splash of white wine and a good splash of fresh double cream

Now add

8oz of gammon fillet trimmed and cut into large chunks,

8oz smoked haddock trimmed and cut into large chunks,

8oz of cod fillet trimmed and cut into large chunks

Simmer gently for 5 mins

Add handful of cooked baby prawns & handful of cooked moules

Add 4 cooked new potatoes (sliced) cook for 3 mins

Finish with chopped parsley and taste for seasoning

For more thickness add a little more arrowroot mixed with a little gold water

 

Serve with buttered Soda bread or hot crusty bread

 

Hope you enjoy my recipe  John McEvoy

Head chef

 Cheffins International Cuisine Restaurant