Melt the butter in a large pot; add carrots, leeks, celery and onion and sauté for 3-4 minutes. Add potatoes, bay leaves and brandy and cook for a further 3 minutes. Add fish stock and milk and bring to the boil. Then add the fish and simmer for 5-8 minutes over a medium heat.Add cream and parsley, season with salt and pepper and bring back to the boil. Serve with homemade brown bread.

View another Seafood Chowder recipe here and watch how to make a Seafood Chowder recipe here