Golden seafood chowder

Ingredients (serves 4-6):
250g fillet of salmon, skinned and cubed
200g white clam meat, rinsed through
1 packet (about 12) green mussels on the half-shell, rinsed
1 punnet button mushrooms, diced
1 onion, peeled and diced
100g pumpkin, peeled and diced
2 celery stalks, stringed and diced
1 carrot, peeled and diced
2 starchy (russet) potatoes, peeled and diced
A few sprigs dill
2 ikan bilis stock cubes
1.5 litres water
Salt and pepper to taste

Method:
Prepare soup:
1. Heat 1 litre water and add stock cubes. Add diced mushroom, diced potato, diced celery, diced pumpkin, diced onion and half of diced carrot. Boil for 15 minutes until vegetables are tender and soft.
2. Using a potato masher, puree the vegetables. What you will get is a very thick stock. Add the remaining 500ml water and bring back to a boil.
3. Add the clam meat, salmon cubes and mussels to the stock. When salmon changes colour, remove from heat at once.
4. Adjust seasoning and stir well to mix. Divide soup into bread bowls and garnish with reserved diced carrots and a few sprigs of dill.

Prepare bread bowls:
1. Cut the top of each loaf and carefully remove the soft centres, taking care not to break the bottom of the bread.
2. Just in case, line the base of each loaf with some foil.
3. To harden the bread a little, bake the loaves in 200 deg C oven for 10 minutes.

Recipe source: Today newspaper