Prepare and chop all the vegetables in bite size.
Lightly heat the Donegal Rapeseed Oil in a pan and add the onions, carrots, leeks and celery along with the bay leaf.
Cook without colouring for 4 minutes. Add the flour and mix in well and cook for a further 2 minutes.
Add the dill and milk followed by the fish stock and stir for 1 minute.
Add the pepper and reduce the heat and simmer for 20 minutes stirring occasionally.
Just before serving add in the Worcester sauce, chopped parsley and chive.
Mix in the cooked seafood just before serving.