Seafood chowder with Dingle brown bread

Instructions

1. Place a large, heavy-based saucepan on a medium heat, add the butter and allow it to melt. In a separate saucepan, heat the fish stock up to just below boiling.
2. Add the vegetables all at once to the butter in the large pan, season with salt, and cook gently over a medium heat for 3–4 minutes, stirring occasionally, until everything begins to soften.
3. Add the flour to the vegetables and cook it out, stirring, for 1 minute before adding the white wine, warm fish stock and cream all at once. Bring this to the boil, stirring all the time, until it bubbles and thickens up. Reduce the heat to a simmer.
4. Meanwhile, to prepare the fish, dice the white fish and salmon into thumb-sized chunks, and check the mussels for any beard or shell.
5. Add the fish, mussels and prawns all at once. Simmer for 5 minutes until the mussels open and the fish is fully cooked through.
6. Finish the chowder by seasoning with Dijon mustard, salt and lemon juice (you can also add some lemon zest here, if you like). Chop the dill, reserving a little for garnish, and fold through at the last minute before serving. Serve with
   Dingle brown bread
   (Irish soda bread).