Prawn mussel and smoked salmon and scallop chowder

Method

• Melt the garlic in the butter and mix in the smoked paprika to infuse into the butter.
• Fry the mussels and scallops.
• Shell the prawns and keep the heads and shells for a stock.
• Roast the heads and shells on a bed of onions garlic carrots and a celery stick for 1 hour on a low heat.
• Place all of the vegetables and prawn shells into a pot add 4 cups of water and simmer for 40 min separate the vegetables and shells through a colander and strain to remove any bigger particles.
• Add a glass of white wine to the pan and simmer till you have around 3 cups of liquid.
• Add the cream and thicken using the roux made by simmering the butter and flour together.
• Thicken with cream and assemble with the shellfish and salmon