Seafood Chowder - cooking recipe

Ingredients

3 tbsp butter
1 tbsp vegetable oil
3 slices bacon, coarsely chopped
1 None leek, pale section only, rinsed and thinly sliced
1 small red pepper, seeded and finely chopped
1/4 cup flour
3 cups milk
1/2 cup fish stock
3 medium medium potatoes, cut into 3/4-inch pieces
1 None bay leaf
12 oz cod fillets, cut into 3/4-inch pieces
12 small mussels, beards removed, scrubbed
1 can (8 oz) corn kernels, drained
8 oz small cooked shrimp
3 tbsp finely chopped flat-leaf parsley
None None Garlic bread, to serve

Preparation

Melt butter and oil in a large heavy-bottomed saucepan on medium heat. Add bacon; cook and stir for 2-3 mins or until brown. Add leek and peppers; cook and stir for 3-4 mins or until soft.
Stir in flour until blended. Gradually add warm milk, whisking until smooth. Cook and stir for 2-3 mins or until thick and bubbling.
Stir in stock, 1 cup water, potatoes and bay leaf. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, for 10 mins or until potatoes are tender. Stir in cod and mussels. Cover and cook for 5 mins or until mussels open (discard any that don't open).
Add corn, shrimp and parsley; cook and stir for 2-3 mins or until heated through. Season with salt and pepper. Ladle into serving bowls. Serve at once with garlic bread.