Seafood Chowder - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 tablespoons butter
2 slices bacon, chopped
1 large onion, chopped
1 clove garlic, crushed
1 leek, finely chopped
1 medium carrot, peeled and chopped (optional)
2 celery ribs, scraped and finely chopped
2 medium potatoes, peeled and chopped
1/3 cup plain flour
3 cups fish stock, heated
1 cup white wine
1 lb firm white fish fillet, boned and cut into 3/4 inch cubes
8 ounces scallops, cleaned and halved
8 ounces fresh small shrimp, peeled and de-veined
1 cup heavy cream
1/3 cup fresh parsley, finely chopped
salt & freshly ground black pepper
fresh dill, to garnish

Preparation

In a large saucepan, heat the oil, then add the bacon and cook over low heat for 5 minutes.
Next add the onion, garlic, leek, carrot, celery and potato, and saute over medium heat for 5 minutes, stirring often.
Add the butter to the pan, and when melted, toss in the flour and cook for a minute, being careful it does not burn on the bottom of the pan.
Add the wine and fish stock and, whilst continually stirring, bring it to the boil, then decrease the heat and simmer uncovered for 5 to 10 minutes until carrots and potato are just tender.
Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently.
Lastly, add the scallops, shrimps, cream, parsley.
Mix well, and heat for 5 minutes without boiling, or until scallops and shrimps are cooked and tender.
Season to taste with salt and pepper, and serve garnished with dill.