Seafood chowder recipe
A classic warming chowder.
Ingredients
- 1 large Desiree potato, diced
- 1 large white onion, finely diced
- 2 sticks of celery, washed and diced
- 175 ml dry white wine
- 18 mussels
- 1 clove of garlic, crushed
- 1 handful finely chopped flat leaf parsley
- 2 l fish stock
- 200 ml double cream
- 150 g white fish (preferably cod or hake)
- 1 large Desiree potato, diced
- 1 large white onion, finely diced
- 2 sticks of celery, washed and diced
- 6.2 fl oz dry white wine
- 18 mussels
- 1 clove of garlic, crushed
- 1 handful finely chopped flat leaf parsley
- 3.5 pints fish stock
- 7 fl oz double cream
- 5.3 oz white fish (preferably cod or hake)
- 1 large Desiree potato, diced
- 1 large white onion, finely diced
- 2 sticks of celery, washed and diced
- 0.7 cup dry white wine
- 18 mussels
- 1 clove of garlic, crushed
- 1 handful finely chopped flat leaf parsley
- 8.5 cups fish stock
- 0.8 cup double cream
- 5.3 oz white fish (preferably cod or hake)
Details
- Cuisine: British
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- Add the white wine and garlic to a pot and place over a high heat. Pour in the mussels and cover with a lid.
- Give the pot a shake and allow mussels to steam for 5 minutes.
- Dice the white fish and in a separate pot sweat off the celery, potato and fish.
- Meanwhile, drain the mussels in a colander and reserve the cooking juices.
- Add fish stock and mussel juice and simmer for about 15 minutes. Finish by adding the cream and reduce until it thickens.
- Finally, add the cooked mussels and warm through and garnish with chopped parsley.
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