Serves 6

Ingredients

• 3           tbsp butter
• 1           fresh fennel bulb, centre core removed, sliced thinly
• 2           med-large potatoes, peeled and diced.1 large white onion
• 1           medium leek, white part only diced
• 2           small bay leaves
• 5-6        sprigs chopped fresh thyme
• 2           cups fish stock
• 2           cups whipping cream
•              Zest of 1 lemon
• 1           cup diced fish(Halibut, salmon or ling cod)
• 1           lb prawns or another seafood of your choice
•              Chopped fresh herbs, such as parsley, dill and/or chives
•              Salt and pepper to taste

Instructions

1. Melt butter in large saucepan over medium heat.  Add fennel, potato, onion and leek. Cook. continue stirring until vegetables are tender but not brown, about 10 minutes.
2. Add bay leaves and thyme, fish stock and cream.  Simmer until chowder thickens slightly and flavours blend, about 10-15 min.  Add lemon zest and salt and pepper to taste.
3. The chowder can be made ahead to this point, and stored in the refrigerator until you’re ready to serve it.
4. To complete the dish: dice fish and devein prawns.
5. Reheat the chowder base over medium heat until it reaches a simmer. Add the fish and prawns and cook for 8 minutes, stirring constantly.
6. Season with salt and pepper and add fresh chopped herds.
7. Divide the seafood into bowls and serve.