1 lb. cod, boned, de-scaled and cubed
6 large tiger prawns, deshelled/deviened
3 fresh scallops, sliced
1 carrot, diced
4 new potatoes, diced
lump of butter
2 garlic cloves, minced
1 cup fish stock
double cream
whole black peppercorns
Atlantic sea salt
bunch 'o spring onions, chopped (for garnish)
clump of fresh parsley, chopped (for garnish)
1/4 piece lemon (to squeeze per serving)

Dice and boil up all the carrots and potatoes until softish. Strain and remove.

In a hot pan add butter, garlic (minced) and all the seafood. Toss constantly in the butter/garlic mixture until half cooked (just for minute, this seafood will cook quickly).

At the same time fill the pot with the fish stock, bring the heat up and transfer in the potatoes and carrots. Now transfer the seafood in and add the double cream. Stirring the whole lot with a wooden spoon occasionally, bring to the boil and then turn the heat off. Crush some peppercorns and sea salt, add to taste (I like a lot of pepper to warm me up during those wet blustery nights beside the fire).

Finally spoon out the chowder into a large bowl and sprinkle some chopped spring onion (scallions) and parsley on top. A squeeze of lemon with now top off your hearty chowder.

Serve with warm bread beside a fire during cold weather!!!

Submitted by: Geoff~~