Canadian mussel, cod & fennel chowder
A chowder doesn't need to be casual food, try this version to make it a smarter supper
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 minutes
- Clean the mussels well, scrubbing the outsides and discarding any that are broken or don't close when tapped on the side of the sink. Put the cider in a big pan, bring to the boil, then add the mussels. Cover and simmer for about 4-5 minutes, until all the mussels are open. Drain, reserving the cooking liquor in a separate container, and throw away any mussels that haven't opened.
- Melt the butter in the same pan and add the bacon. Fry until golden, then add the leeks, potatoes, fennel and a splash of water. Cover and cook for about 12 minutes to soften. Stir from time to time and add another splash of water if necessary - don't let the vegetables and bacon burn.
- When the mussels are cool enough to handle, remove 3/4 of them from their shells. Strain the reserved mussel liquor through a sieve lined with kitchen paper. Add to the bacon and vegetables and simmer until the potatoes are tender. Mash some potatoes a little against the side of the pan - this helps thicken it. Add the cream, bring up to a simmer and add the cod. Poach for 2-3 minutes, then add all the mussels and gently heat through. Season with pepper (you probably won't need salt because the mussel liquor is quite salty) and a squeeze of lemon. Scatter with parsley and serve.
Per serving
614 kcalories, protein 38.6g, carbohydrate 25.5g, fat 38.5 g, saturated fat 19.2g, fibre 3.7g, salt 2.42 g
Recipe from olive magazine, January 2008.
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Ingredients
- 1kg mussels
- 500ml dry cider
- 30g butter
- 200g bacon lardons or streaky bacon , cut into strips
- 2 leeks , cut into rings
- 400g potatoes , peeled and cut into 4cm chunks
- 1 large bulb fennel , trimmed, quartered and cut into thin slices
- 142ml pot double cream
- 400g skinless cod fillet, cut into 4cm chunks (look for MSC certified cod from sustainable stocks or buy farmed)
- a good squeeze lemon juice
- 3 tbsp chopped flat-leaf parsley
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 50 minutesIngredients
- 1kg mussels
- 500ml dry cider
- 30g butter
- 200g bacon lardons or streaky bacon , cut into strips
- 2 leeks , cut into rings
- 400g potatoes , peeled and cut into 4cm chunks
- 1 large bulb fennel , trimmed, quartered and cut into thin slices
- 142ml pot double cream
- 400g skinless cod fillet, cut into 4cm chunks (look for MSC certified cod from sustainable stocks or buy farmed)
- a good squeeze lemon juice
- 3 tbsp chopped flat-leaf parsley
Per serving
614 kcalories, protein 38.6g, carbohydrate 25.5g, fat 38.5 g, saturated fat 19.2g, fibre 3.7g, salt 2.42 g
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30 December 2007
Andrea rated this recipe
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19 March 2008
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05 May 2008
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26 October 2009
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