This chowder is one of the first things I learned from my mother and it has always been known as Vera’s Chowder, writes Neven Maguire.

The secret to a good chowder is the quality of the fish. We are a small island surrounded by great fish and it is well worth supporting your local fishmonger. You can use any fish you like but, for the taste, it is essential to have some smoked fish. The plain flour can be replaced by gluten-free. This chowder also keeps well so you could make it a day in advance. Just be careful when reheating not to allow it to come to the boil or the fish will lose its texture.

1 tbsp rapeseed oil

1 tbsp butter, softened

2 large potatoes, cut into 1cm (1/2in) dice

1 small onion, cut into 1cm (1/2in) dice

1 carrot, cut into 1cm (1/2in) dice

1/2 small leek, cut into 1cm (1/2in) dice

1 tbsp plain flour

Sea salt and freshly ground black pepper

150ml (1/4 pint) dry white wine

300ml (1/2 pint) fish stock

100g (4oz) skinless salmon fillet, cut into cubes

100g (4oz) smoked coley fillet, cut into cubes

100g (4oz) cooked mussel meat

100g (4oz) cooked peeled prawns

150ml (1/4 pint) cream

1 tsp chopped fresh flat-leaf parsley

1 tsp chopped fresh dill

1 tbsp parsley oil, to garnish

Fresh micro salad, to garnish

  • 1. Heat the oil in a large pan over a medium heat and then add the butter. Once it stops sizzling, tip in the potatoes, onion, carrot and leek and cook over a medium heat for five minutes or until softened but not coloured. Add the flour and cook on a low heat for two minutes, stirring continuously. Season to taste.
  • 2. Gradually pour the wine into the pan and allow it to bubble down, stirring continuously. Add the stock and bring to the boil.
  • 3. Reduce the heat and simmer for five minutes.
  • 4. Stir in the salmon and coley and simmer for five minutes, then add the mussel meat, prawns and cream and simmer for another two to three minutes, until warmed through. Stir in the herbs and season to taste.
  • 5. To serve, ladle the soup into warmed bowls and garnish each one with the parsley oil and micro salad.