Method
Heat the oil in a large saucepan over a medium heat, then add the chopped onion. Cook for 8–10 minutes until the onion is soft.
Stir in the flour, then cook for a further 2 minutes. Pour in the fish stock and bring to boil.
Add the potatoes, cover then simmer for 10–12 minutes until the potatoes are cooked through.
Add the mace, cayenne pepper and some seasoning then stir in milk.
Add in the king prawns, salmon, smoked haddock, cod and muscles (all pre–cooked) and simmer for 4 minutes. Add the cream and simmer for another minute. Check seasoning and sprinkle with parsley and serve.
For the wheaten bread, pre–heat the oven to 200°C/gas mark 7 and grease a loaf tin.
Sieve the plain flour and baking powder together. Add the wholemeal flour and rub in the butter. Add sugar and stir. Add the buttermilk and mix together to form a soft dough.
Place in loaf tin and cook for approx 30 minutes.