Seafood chowder

For the fish stock

275g fish bones (stomachs and heads removed)

1 tbsp rapeseed oil

1 onion sliced

1 stick of celery, sliced

1 small leek sliced

4 cloves garlic

½ tsp whole black peppercorns

3.5 litre water

For the soup

50g butter

1 tbsp rapeseed oil

1 large leek, diced

1 small onion, diced

1 pinch white pepper

4 gloves of garlic minced

100ml white wine

1.5 litre fish stock

500g diced potatoes

1 tbsp cornflour

1kg mussels

150g natural smoked haddock diced

200g hake diced

150ml cream

2 tbsp chopped soft herbs such as parsley, dill, chervil