250g scallops, fresh and uncooked
250g prawns, fresh, shelled and uncooked
400g white fish, filleted and ready to cook
450g potatoes, par boiled and diced small
1 large onion, diced
115g celery, diced
1 tbsp sea salt
60g plain flour
500mls hot fish stock
750ml double cream
1 medium tomato, diced
some fresh dill, chopped – add as much as you like
3 limes, juice only
Some chopped parsley, chives and paprika to garnish
Cover the bottom of a large pot with vegetable oil and bring to a high heat. Chop the scallops, prawns and fish into small pieces and add to pot to sear lightly, turning frequently. Lower heat. Add diced onion and celery and saute until translucent. Season well with salt.
Next sprinkle flour over the mixture and slowly add water, stirring constantly until thick and smooth. Add cream and pre-cooked diced potatoes. Stir until chowder until it starts to boil and let it bubble for a few minutes. Remove from heat. Add chopped tomatoes, dill and lime juice. Sprinkle with chopped parsley, chives and paprika. Let the mixture cool a little before serving with chunks of fresh bread or sourdough if you are feeling posh.