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Receta A Canadian Fish And Mussel Chowder

by Brett Ede

Ingredientes

2 cups dry apple cider ½ onion, finely sliced ½ bunch fresh parsley 1 kg mussels, cleaned & de-bearded olive oil a knob of butter 2 leeks, finely sliced

2 small fennel bulbs, finely sliced 3 large potatoes, cut into chunks 1 cup fish (or chicken) stock ½ cup cream freshly ground pepper 500 gm cubed ‘steaky’ fish, eg. blue eye

Direcciones

1. Bring the apple cider and onion with a few parsley sprigs to the boil in a wok or large pot. Add the mussels and gently cook, removing them as they open and discarding any that don’t.
2. Heat a little oil with the butter in a large heavy-bottomed pot and gently sauté the leeks, fennel and potatoes until reasonably tender, stirring now and again.
3. Strain the mussel cooking liquid and add to the pot, together with the stock, cream and a little ground pepper. Stir, cover and gently cook for about 30-40 mins until the vegies are very tender. Then taste for seasoning and mash the potato a little.
4. Add 2 heaped tbsp chopped parsley, the fish and mussels. Stir well and briefly cook for a few minutes.
5. Serve the chowder in large bowls with good crusty bread on the side.

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