Ingredients

BC spot prawns, peeled and deveined (about 1 lb)
Chinook salmon, filleted and cut into chunks (about 2 lbs)
4 bacon strips, 
2 celery stalks, diced
1 large onion, diced
12 oz bottle 33 Acres Brewing Fluffy Cloud IPA (or any IPA of your choice)
4 cups stock (chicken or vegetable)
3–4medium-sized Yukon gold potatoes, diced
bay leaf
2 Tbsp fresh dill, chopped (plus extra for garnish)
1/2 cup butter
2 cups flour 
1 tsp salt
2 tsp baking powder
1 cup cream 

Method for the stew:

Start by heating up a dutch oven over a roaring fire.

Add the chopped bacon strips to the cold dutch oven. Allow the bacon to render its fat until it starts to crisp.

Once a good layer of bacon fat is formed, add the diced celery and onion. Sauté until they begin to sweat and build up some fond (brown tasty bits) at the bottom of the pan.

Deglaze the pan with half of the IPA beer.

Add the stock and the remaining beer to the dutch oven.

Incorporate the diced Yukon gold potatoes into the pot.

Add the bay leaf and some dill. Allow the stew to simmer until the potatoes are cooked through.

Method for the bannock:

In a separate bowl, combine flour, salt, and baking powder.

Melt the butter over the fire and add it to the flour mixture.

Stir the mixture until a rough ball forms. Knead the dough a few times.

Flatten the dough and place it in a greased cast iron skillet. Cook until golden brown and fully baked through.

Finalizing the stew:

Once the potatoes in the stew are cooked, add the cream and stir.

Bring the stew up to temperature and then add in the seafood (prawns and salmon). Be cautious not to overcook the seafood. They should be relatively firm but not rubbery.

Once the seafood is nearly cooked, remove the pot from the heat and stir in some fresh dill for added flavor.

Serving:

Serve the seafood stew hot. Rip off a piece of bannock and dunk it into the stew. Enjoy your hearty Seaside Seafood Stew with Bannock!