Smoked Haddock, Mussel & Double Cream Chowder with Home Made Chips & Buttered Loaf

Make up vegetable stock-

Shallots x 2

Carrots Grated x 2

Garlic x 2 Cloves

Celery x 2 stalks

Bay Leaves x 3

Olive Oil/ Salt & Pepper

Once softened add fish stock cubes or vegetable stock (Home Made fish stock bets but NOT necessary) 

Glug of White Vermouth

Simmer fo 20mins

Make sure Mussels are clean and unopened 

Make sure smoked haddock has been pin boned & skins removed

Add Lrg pot of double cream, taste seasoning

Once you're happy with the taste add Mussels & smoked haddock and turn up the heat and cook for 3 mins on high. - Shake your pot to make sure everything cooks as evening as possible.

Check mussels have opened

Add handful of Parsley & Extra blk Pepper