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clodscooking
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Cut the bacon (or pancetta) into small pieces and fry in a skillet until browned. Remove from pan and store on a plate.
Defrost the prawns and dry them (I do this in a bowl with warm water and sieve the water away, patting them with some kitchen paper).
Chop the potatoes into small 10mm cubes and finely dice the onion, garlic and celery. Place them together in a saucepan and fry them in some butter on medium heat for about 2 minutes.
Then cover the potatoes and onion in the vegetable (or fish) stock and bring to a simmer for about 10 minutes, or until the potatoes are cooked.
At the same time, put the fish in a pan and add the milk. Bring to a simmer and cook on a low heat for 10 minutes until the fish is cooked. Then sieve the milk into a jar and put the fish aside.
Add the sieved milk to the potatoes, onions and celery and bring to a simmer. Then add the cream and stir well.
Mix 1 tbsp of butter with 1 tbsp of flour and add to the simmering mixture. Stir until it starts to thicken.
Then add the fish, prawns and crab meat to the soup. Taste the sauce, and season with pepper to taste. Allow time to heat up the seafood, before serving.
Finally, add half the bacon to the soup and some of the chopped parsley and stir well.