Seafood Chowder

Another great recipe to come out of the contents of the broken down freezer is this luxurious soup from Saturday Kitchen chef Darina Allen.
So it is true - every cloud does have a silver lining after all!

SEAFOOD CHOWDER
Serves 6-8

INGREDIENTS:
1 tbsp olive or sunflower oil
4 oz (110g) streaky bacon, rind removed and cut into ¼ in (5mm) dice
6-8 oz (175-225g) onions, chopped
1 oz (28g) plain flour
1½ pts (850ml) fish stock or water
¾ pt (425ml) milk
bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme and 1 bay leaf
6 medium-sized potatoes cut into ¼ in (5mm) dice.
salt and freshly ground pepper
pinch of mace
pinch of cayenne pepper
1½ lb (700g) firm white fish fillets, skinned
¼ pt (150ml) single cream
1lb (450g) mixed cooked shellfish
To garnish:
freshly chopped parsley and chives

METHOD:
Heat the oil in a large saucepan and brown the bacon well until it is crisp and golden. Add the onion, cover and sweat for a few minutes over a low heat. Stir in the flour and cook for 1-2 minutes.
Gradually add the fish stock or water, stirring constantly. Add the milk, bouquet garni and potatoes. Season well with salt, pepper, mace and cayenne.
Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes.
The chowder may be prepared ahead to this point.
Cut the fish into 1in (2.5cm) cubes. Add to the pot as soon as the tip of a knife will go through a potato.
Simmer gently for 3-4 minutes then stir in the cream and add the shellfish. Heat through gently.
Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives.
Serve immediately.