Ingredients

Method

• 30 g butter
• 6 baby leeks, sliced
• 3 garlic cloves, peeled and finely chopped
• 4 thyme sprigs
• 1 cup cream
• 3 cups good-quality vegetable stock
• 100 g baby potatoes, cleaned and quartered
• 2 x 300 g fresh hake portions, cut into small chunks
• 300 g fresh cleaned prawns
• 500 g cleaned mussels
• 2 corn kernels from the cob
• Sea salt and freshly ground black pepper, to taste
• Garnish with chopped chives
• 2 slices warm crusty bread

Method

Ingredients

Melt 30 g butter in a large pan, then add 6 baby leeks, sliced, and gently soften for 5 minutes over a low heat.

Add 3 cloves garlic, peeled and finely chopped, and 4 sprigs thyme. Stir through until fragrant, then pour in 1 cup cream and 3 cups good-quality vegetable stock and simmer for 5 minutes.

Add 100 g cleaned and quartered baby potatoes. Simmer for 10 minutes, then add 2 x 300 g portions fresh hake, cut into small chunks. Cook for 3 minutes.

Then stir in 300 g fresh cleaned prawns. Cook for 3 minutes and add 500 g cleaned mussels and the kernels from 2 cobs corn.

Heat through for 2 minutes. Season to taste, garnish with chopped chives and serve with warm crusty bread.