Gently fry, without coloring, the bacon, onion, leek, celery and garlic in the butter. Stir in the flour and make a white roux, allow to cool a little. Bring the fish liquor to the boil along with the London Gold .Place the roux back onto the heat and stir in the cooking liquor a little at a time until a creamy consistency is formed.
Stir in the horseradish, Worcestershire sauce, mace and blanched potatoes. Bring back to the boil over a low heat for 20-30 minutes until the potatoes are cooked. Add seasoning if desired.
Add the fish, seafood, additional London Gold, and chopped herbs. Bring back to the boil and serve with hot crusty garlic bread.[HaoChi123.com]