• 1 tablespoon (15g) unsalted butter or olive oil
• 1 medium onion, chopped
• 4 rashers (50g) bacon strips, thickly cut or 4 slices (50g) pancetta, thickly - cut into cubes
• 1 quart (1L) fish stock, (vegetable stock can be substituted)
• 3 tablespoons (45ml) fresh dill, removed from stem and chopped
• 1 tablespoon (15ml) flat-leaf parsley, removed from stem and chopped
• 2 bay leaves
• 2 tablespoons (30ml) fresh lemon juice
• 4 large potatoes, peeled and chopped into bite sized pieces
• 5 ounces (150g) haddock or cod, skinned, cut into bite sized pieces
• 5 ounces (150g) salmon, skinned and flesh cut into bite sized pieces
• 1 pound (450g) shrimp, uncooked & deveined
• 1 cup (240ml) double cream
• sea salt and ground black pepper

GARNISH

• 1 small piece smoked salmon, cut into strips (optional)
• 2 - 3 lemons
• dill sprigs 
  

Cut lemons in half through the center.  Remove any visible seeds.  Heat BBQ or a cast iron frying pan with grill marks and brush with olive oil.  Place lemons cut side down and grill for 30-40 seconds until charred.  Set aside.

Add unsalted butter or olive oil and bacon to a large dutch oven.  Cook over medium-high heat until the bacon is crispy and golden brown.  Add the chopped onion and sauté until soft and translucent.  Season the pot with salt and pepper and add the potatoes.  Sauté gently for 3-4 minutes and add bay leaves, dill and parsley.  Give the pot a quick stir and add the fish or vegetable stock.  Simmer for 10-12 minutes until the potatoes are half cooked.  Add the haddock or cod and salmon and continue to simmer for 5 minutes.  Add shrimp and simmer for 2-3 minutes until shrimp are pink.  Remove the pot from heat and add cream, stirring very gently.  

Ladle chowder into bowls and garnish with fresh dill and a slice of smoked salmon.  Serve with charred lemon halves.