300g baby potatoes, cut into thick oval chunks
1 large leek, sliced into coins
1 medium carrot, sliced
1 onion, roughly chopped
big handful fresh flat leaf parsley, roughly chopped
3 garlic cloves, roughly chopped
400g mixed seafood
600ml vegetable stock
100ml cream or milk
butter
rapeseed oil
Salt and white pepper to taste
Heat butter with a bit of oil (to prevent burning) in a big heavy pan. Add the garlic, then sauté the leeks until just done, then remove them and set them aside.
In the same pan, sauté the onion, then add the carrot. When coated with the infused butter/oil, add the potatoes, then the stock.
Bring to a simmer, and add the potatoes. Part-cover and cook until the potatoes are tender. Add a big pinch of white pepper, the cream, and the seafood (and in order of required cooking time) and cover. When just done, add the reserved leeks and the parsley, stir in another knob of butter (optional, for added richness/gloss - if using cream you probably don't need to), and ladle into warmed bowls. Serve with crusty bread and maybe chilled Belgian blonde beer.
