Instructions: Melt the butter in a large heavy based casserole on the simmering plate. Stir in the onion and cook for 10 minutes or until soft and golden.

Add the flour and cook stirring for 1 minute.

Transfer to the boiling plate. Gradually stir in the stock wine and cream then whisk continuously until the mixture comes to the boil and is smooth.

Transfer to the simmering ovenand cook gently for 10 minutes.

Remove from the ovenstir in the parmesan cheese and season well.

Rinse the scallops well under cold running water; pat dry.

If the scallops are large cut them in half horizontally.

Cut the salmon and haddock into 50mm strips.

Place in a large ovenproof dish in a single layer and pour over the stock mixture.

Cover the dish loosely with foil.

Cook on the grid shelf on the floor of the roasting ovenwith the cold plain shelf on the runners just above for 25 to 30 minutes adding the scallops to the sauce halfway through the cooking time.

Cook on the grid shelf on the fourth set of runners in the baking ovenfor 20 to 30 minutes adding the scallops halfway through the cooking time.

Meanwhile immerse the tomatoes in a bowl of boiling water for 30 seconds. Drain then peel away the skins.

Halve the tomatoes de seed then cut the flesh into strips.

Stir the basil or parsley tomatoes and prawns into the chowder.

Check the seasoning and warm through in the simmering ovenfor 5 minutes. Serve immediately.

If using frozen scallops and/or prawns make sure you defrost them thoroughly and drain well before adding to the soup. Serve this hearty potage as a substantial starter followed by a light main course or as a tasty lunch or supper with plenty of warm crusty bread.

Serves 8

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