1kg seafood cocktail (mussels, octopus, prawns, squid rings); 2 potatoes; 2 tbsp clarified butter; ½ onion; 7 cm leek (white part); ½ fennel bulb with leaves; 500ml fish stock; ½ cup milk; ½ cup cream; 1 tbsp flour; 1 bay leaf; salt, pepper
Defrost the seafood in the fridge overnight. Finely dice the onion and fennel and chop the leek into rings. Soften the onion and fennel in a cast iron or ceramic pan on a medium heat. Add and fry the flour for a couple of minutes. Stirring continuously pour in a part of the stock in a thing drizzle and cook until it is a smooth consistency. Add the remaining stock and the diced potatoes and bay leaf. Cook on a medium heat for 15 minutes or until the potatoes are ready. Remove the bay leaf and add the seafood. Pour in the mixture of the cream and milk and heat the chowder to just below boiling point. Season well and add the chopped parsley. Cover with a lid and leave to stand for 5 minutes. Serve in deep ceramic bowls with soda bread and butter.