Melt the unsalted butter in a large and high pan over medium heat and then add the plain flour.

Whisk the flour and butter well until you start seeing bubbles come up.

Turn the heat a little lower and stir constantly for another 2 minutes. Make sure the flour and butter mixture doesn’t start to burn or your sauce will taste smoky and burnt in the end. Then pour in half of the whole milk.

Turn the heat high now and stir vigorously for 20 seconds. When the flour batter thickens, pour in the rest of the milk. Keep stirring for another minute. Then pour in half of the prawn reduction.

Stir well again. The sauce should become very runny and glossy. Then pour in the rest of the prawn reduction. Stop stirring and let the prawn soup simmer and cook for another 4 minutes over high heat.

Chop the remaining tomato into small bits (you can deseed it first if you like). Then add both the chopped (salt) cod and tomato to the prawn chowder.

Stir the chowder well and check the seasoning. Add extra pepper or salt to taste if necessary. Scoop the chowder into bowls and serve piping hot.