Hastings Seafood Chowder –  Stormont Hotel
Creamy Cod and Smoked Haddock Chowder served in a freshly baked Belfast Bap
Ingredients
1 lb. diced smoked haddock
8 oz. diced cod
2-3 slices diced dry cured bacon
½  litre cream
butter & flour (for roux)
dried mixed herbs
4-5 diced large potatoes
chopped parsley
2 bay leaves
3-4 heaped tablespoons fish bouillon
Cracked black pepper
Yellow Door 250g Belfast Bap

Method
Sauté bacon until cooked.
Add flour and butter to make light roux.
Add cream and potatoes and bring to a simmer.
Add mixed herbs, bay leaves and thin out with water and bouillon.
When potatoes are tender, add seafood (haddock & cod), and continue to simmer until roux is cooked out and fish is cooked, add chopped parsley and season with cracked black pepper.