Low carbs smoked haddock chowder (makes 2 portions}

Start by cooking the chopped leek and the cauliflower florets in the butter and oil on medium heat but don’t let them take on any colour, add a bit of stock and cook for about 15 minutes until the cauliflower is soft but not mushy, add all the stock and the cream and the haddock, simmer for a few minutes until the fish is cooked. Adjust seasoning. If you like your chowder slightly denser, you can add a tablespoon of cornflour when you add the cream. Sprinkle with Loch Ewe Seaweed

200g smoked haddock cut up in small cubes
150g chopped leek
200g cauliflower separated in small florets
350ml fish or chicken stock
200ml double cream (you can also use half cream and half whole milk)
Knob of butter and a couple of tablespoon olive oil
1 tablespoon seaweed powder from Loch Ewe Salt and Seaweed
Salt and pepper