4 rashers |
bacon, diced |
2 |
medium onions, finely chopped |
2 stalks |
celery, diced |
1 |
large carrot, peeled and diced |
1 |
leek, washed thoroughly and diced |
1/2 |
bay leaf |
2 tablespoons |
plain flour |
6 cups |
hot fish stock or water |
2 |
medium potatoes, peeled and diced |
1.5kg |
clams, soaked in water to cover to disgorge sand |
500g |
skinned fish fillets such as blue eye or snapper, cut into chunks |
1/4 cup |
cream |
|
sea salt and freshly ground pepper |
1 tablespoon |
chopped dill or parsley |