500g cod Filletted and in chunks
1pack king pawns
1large onion diced
3 medium potatoes peeled diced
1celery stick finely chopped
1/2 tsp mild curry powder
1/2 tsp cumin
50g butter
A dash olive oil
200ml good fish stock
300ml full fat milk
200ml single cream (optional or increase milk stock ratio)
1bay leaf
1 can drained sweetcorn
1pack chilli cooked salmon flakes
1 bunch parsley
1 lemon
Salt pepper
Melt butter in a heavy casserole add a little oil and fry the onion and celery to translucent. Add the potatoes and fry, add the spices stirring, and season well . Add the stock the milk and bay leaf then add in the cod and simmer 10 mins til the potato is completely softened and fish cooked and flakey , before adding the cooked prawns the flaked salmon and the sweetcorn, half of the cream and simmer a few more minutes. Stir well to break up slightly, Add a squeeze of lemon and Check and adjust the seasoning and serve garnished with chopped parsley lots of black pepper a swirl of cream and toasted sourdough.