Seafood and corn chowder

Gremolata

• 1 lemon, zest only, no white pith
• 50 g Parmesan cheese, cut into pieces
• 5 sprigs fresh flat-leaf parsley, leaves only
• 2 - 3 tbsp pine nuts

Chowder

• 2 - 3 leeks, white and light green parts only (200 g), cut into pieces
• 200 g fennel, trimmed and cut into pieces
• 40 g salted butter
• 2 tbsp cornflour
• 2 tbsp dry sherry (see Tips) (optional)
• 650 g water
• 1 tbsp Chicken stock paste (see Tips)
• 40 g lemon juice
• 1 tbsp fish sauce
• 200 g potatoes, peeled and cut into cubes (1 cm)
• 1 sprig fresh thyme, leaves only
• 1 dried bay leaf
• 100 g bacon, cut into pieces (1-2 cm) (optional)
• 500 g fresh seafood marinara mix
• 400 g canned sweet corn kernels, drained (approx. 300 g after draining)
• ground black pepper, to season