Seafood Chowder

Method

1. Dice the onion and celery stalks into small, even pieces and set aside.
2. Cut the salmon and cod into bite-sized chunks, ensuring uniform size for even cooking.
3. In a heavy-bottomed pot over medium heat, sauté the celery and onion for about 5 minutes until softened and translucent.
4. Add the salmon and cod to the pot, stirring gently to combine with the vegetables, and cook for 8 minutes until the fish begins to flake.
5. Pour in the heavy cream, reduce the heat to low, and simmer the chowder for 20 minutes, stirring occasionally, until the broth thickens to a velvety consistency.
6. Add the shrimp to the pot and continue to simmer for a further 5 minutes until the shrimp are pink and cooked through.
7. Remove the chowder from the heat, stir in the fresh dill, and allow to rest for 2 minutes before ladling into bowls and serving.