Seafood Chowder

Serves 6
200g smoked speck
1 celery heart, finely chopped
1 brown onion, finely diced
1 leek, finely diced
3 bay leaves
3 cloves garlic, crushed
1 bouquet garni (thyme, parsley stalks) tied in string
300ml white wine
1½ litres chicken stock or fish stock
3 potatoes, cut into cm dice
350g cockles
500g white flesh fish, cut into dice
200g peas
½ bunch parsley, chopped
½ bunch dill, chopped
1 lemon

Remove the rind from the speck and set aside. Dice the speck. Heat a large saucepan with a little oil and add the speck and the rind and sauté for a few minutes. Add the celery, onion, garlic and leek, and cook until soft. Add the bouquet garni, bay leaves and the wine. Cook until most of the wine has reduced. Add the stock and potatoes and cook until the potatoes are soft but still slightly firm. Add the fish and cook for a few minutes. Add the cockles and peas. Cook for a few minutes and season to taste with salt pepper and lemon juice. Add the herbs and serve in bowls with toasted bread and a good lashing of butter and herbs.