Creamy one pot fish supper

My daughter has asked for me to post this recipe as she really enjoys tucking into it an mopping up the cream sauce with crusty bread. Sometimes I add some cooked new potatoes at the end and throw in some spinach too.  For today though, I will stick to the original basic recipe that is in my head rather than written down and hope I get the quantities correct.  I usually use chunks of salmon and haddock but the final choice will depend on what looks good at the fishmongers.

Ingredients

1 tbsp vegetable oil

1 large shallot, finely chopped

1 tbsp plain flour

300ml stock, chicken or vegetable

225g cooked new potatoes, halved, optional

A good pinch of cayenne pepper

300ml cream

350g fish (salmon, haddock and smoked haddock) cut into chunks

250g prawns, cockles or mussels, or a mixture if you fancy

Small bunch parsley, finely chopped

Chives

Black pepper and salt

Crusty bread and lemon wedges, to serve. 

Method

Heat the oil in a large saucepan over a medium heat, then add the shallot. Cook for 5 mins until the shallot is soft. Stir in the flour, then cook for a further 2 mins stirring all the time.

Pour in the stock and stir until the sauce comes up to a gentle simmer. 

Add the cayenne pepper, salt and black pepper to taste.

Now add the fish mix into the pan and gently simmer for 4 mins. Add the cooked potatoes to the dish if using them.  Finally, add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley, chives and serve with some crusty bread.