Seafood Chowder

This recipe allows for a range of fish and shellfish combinations. A mixture of firm-fleshed white fish (such as halibut or snapper) with prawns and scallops works nicely, but using fish alone is fine, and more economical. For a different take, salmon can be substituted; just check that the fish has been carefully deboned. To remove skin, leave the fish in one or two pieces and cook it in the soup skin-on for a few minutes. Lift it out, and as soon as it’s cool enough to handle, remove and