HOT SEAFOOD CHOWDER

200g streaky bacon

1 celeriac (450g), peeled, finely chopped (3 cups)

1 fennel bulb (225g), bulb cored and finely chopped, fronds reserved

3 garlic cloves, sliced

2 sprigs thyme Cayenne pepper, a pinch

1/3 cup (80ml) dry white wine 3 cups (750ml) chicken stock 300ml thickened cream 500g ling fish fillets, cut into 2cm pieces

400g banana prawns, peeled leaving tails intact, deveined, halved lengthways softened. Add the wine and cook for 2 mins or until reduced by one-quarter. Add the stock and cream. Bring to the boil then reduce the heat to medium-low and simmer, partially covered, for 10 mins or until the flavours have blended and the vegetables are tender.