Ingredients
Method
Step 1
Cook potatoes following packet instructions. Cool peel and chop. Set aside.
Step 2
Heat a well-oiled stockpot over a medium heat. Sauté carrot, celery, onion and corn for 4-5 mins until soft. Sprinkle over flour. Cook, stirring, 1 min. Remove from heat.
Step 3
Stir in stock and cream until smooth. Return to heat. Bring to boil, stirring.
Step 4
Reduce heat to low. Add potatoes, fish and prawns. Simmer, 4-5 mins until seafood is cooked. Stir in half of the herbs.
Step 5
Serve topped with remaining herbs and garlic bread.
TIP:
Make your own garlic bread by slicing a baguette in 2cm sections, almost all the way. Butter generously with garlic butter, wrap in foil. Cook in a 180°C preheated oven, 10-15 mins, opening for the final few mins to crisp.
