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1
Start by making the chowder base.
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2
Saute the onion, carrot and fennel in a skillet or frying pan over a low heat until soft and translucent.
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3
This should take about 5-10 minutes depending on the pan.
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4
Peel the prawns and keep the shells, adding the latter to the pan with the sauteed vegetables and fry for about 5 minutes (keep the prawns to one side to add as garnish to the chowder).
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5
Transfer this mixture over to a medium-large saucepan along with the fish stock, allspice berries, star anise, parsley stalks, bay leaf and saffron.
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6
Simmer for 30 minutes until the stock turns a pale orange from the shells and saffron, and then sieve the stock into a slightly smaller saucepan.
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7
Throw away the prawn shells and other flavourings, as you don't need these any more.
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8
Flambe the brandy or cook off the alcohol in a small saucepan and add this to the stock.
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9
Boil this soup base until it has reduced by half; if the base tastes bland at this stage, keep reducing until the flavour takes on a concentrated seafood note.
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10
Every fish stock is different, so judge to your taste.
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11
Meanwhile saute the leek in a little butter until soft and add to the stock, along with the double cream.
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12
Reduce the heat to a simmer and add all the salmon.
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13
Allow to cook for a further 3-5 minutes until the fish is pale pink and opaque.
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14
Adjust the seasoning if necessary then add the cooked, sliced new potatoes, the prawns and serve while warm with a chive, fennel frond and salmon roe garnish.
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15
Rye bread complements this tasty chowder perfectly and a dollop of creme fraiche is an indulgent optional topping.
