Method
In a large pan, melt the butter and cook the bacon until crisp. Remove the bacon with a draining spoon and add the garlic, onion and leeks. Cook for 3–4 minutes until they begin to soften.
Blend the flour with a little milk until smooth. Add the blended flour mixture and the remainder of the milk to the vegetables stirring all the time. Add the fish stock, potatoes thyme and bay leaves. Bring to the boil. Reduce the heat and add half the parsley and coriander and the Tabasco and Worcestershire sauce.
Simmer gently for 6–7 minutes until the potatoes are cooked. Stir in the haddock, salmon and cod and heat until the fish is cooked; this should take about 5 minutes. Stir in the cream and heat without boiling.
Ladle into warm bowls. Sprinkle the cooked bacon over the top and the remaining parsley and coriander.
For the muffins, preheat the oven to 180ºC / Gas 5, and grease two mini muffin trays. Sieve the flour, sugar and salt into a bowl. Whisk together the oil, eggs and buttermilk, then fold into the flour.
Divide the mixture between two bowls. Add the prawns and dill to one bowl and mix lightly. Add the cheese, chives and one tablespoon of seeds to the other. Divide the mixture into the muffin trays. Sprinkle some more seeds over the cheese muffins.
Bake in the oven for ten minutes until risen and golden. Serve slightly warm.