Beef Organs & Seafood Chowder

• 1 knob of organic raw butter
• 1 white onion - finely chopped
• 100g pancetta cubes
• 600ml fish stock or bone broth
• 220g new potatoes - cut in quarters
• 320g mixed fish like haddock, salmon and cod - skin removed and cut into chunks
• 300ml organic raw milk
• 4 tbsp organic raw cream
• 4 heaped tablespoons (40g) of Organised
• 250 mixed cooked shellfish like prawns, clams and mussels
• a generous sprinkle of chopped parsley and chive
• Salt & pepper to taste

Method

1. 1

   Add the knob of butter to a large pan on a medium heat. Once it starts bubbling add in the onion and cook for 2-3 minutes until it starts to caramelise.

2. 2

   Add in the pancetta and cook for a further 5 minutes until it's slightly crispy.

3. 3

   Pour in the stock and bring it to a gentle simmer.

4. 4

   Add in the potatoes and cover with a lid. Cook for 10-12 minutes until the potatoes are tender.

5. 5

   Add in the milk and the fish chunks, stir everything to combine and cook for 5 minutes.

6. 6

   Stir the raw cream and Organised.

7. 7

   Add in the cooked shellfish and stir everything together.

8. 8

   Season with salt and pepper and serve with plenty of chopped parsley and chive.