Pan Fried Cod served on a Seafood Chowder

I have had this dish in The Tribeca Grill in New York a couple of years ago and since then I have cooked several times, it has become one of my favourites.
I make a quick chowder using the pieces of seafood that are available in most fish shops, I add a few prawns to the chowder just before serving. You can use the frozen seafood mix that is available, it is added when you are cooking the basic soup.
I make a creamy chowder with no herbs, they take away the flavour of the cod.



Ingredients
4 x 200g Fillets of cod
750Ml Fish stock(using cube)
250Ml Cream
400g Diced fish pieces
100g Frozen prawns
1Medium sized diced carrots
1Medium sized diced onion
1Diced stick of celery
2 medium sized diced potatoes
50g Margarine
50g Flour
Salt /Pepper

Method.
Melt the margarine in a sauce pot
Add in all the diced vegetables
Cook for 3/4mins
Add in the flour and form a roux(a paste)
Slowly pour in the fish stock while stirring
Bring to the boil while stirring
Allow to simmer for 10 mins to cook the flour
Add in the fish
Continue cooking for a further 4 mins
Pour in the cream and mix through
Keep warm
Dry the fillets of cod with kitchen paper
Season and dust with flour
Place on a hot pan flesh side down
When golden brown turn over
Reduce heat and continue cooking for 8 mins
Carefully ladle the chowder on to a soup plate
Keeping fish and vegetables in the centre
Place the fried fish on top and serve