Northern Irish seafood chowder served with delicious homemade wheaten bread

• 1 tbsp vegetable oil
• 1 tsp butter
• 4 potatoes(peeled and diced into chunks) 
• 2 carrots(peeled and diced into chunks) 
• 1 onion (peeled and chopped fine) 
• 500mls (chicken stock) fish and chicken work excellent together 
• 2 tbsp dried dill
• 200g seafood mix
• 2 salmon filets (cut into chunks) 
• 2 smoked haddock filets (cut into chunks) 
• 250mls cream
• 100ml milk
• 4 tbsp flat leaf parsley coarsely chopped 

Let’s get cooking everyone 

Heat up the oil and butter in a saucepan. Pop in the onion, carrot, potato and dill. Stir continuously for about 5 mins.

Pour over the stock, bring to a simmer, pop on the lid and cook for 15mins.

Remove the lid, add in the fish, cream and milk. Allow to simmer (NOT BOIL) SIMMER for 5 /8 mins until the fish is cooked.

Add in the chopped parsley 

Serve in bowls with the delicious wheaten bread smothered in N Irish butter