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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 âsteakyâ fish, eg. blue eye
Direcciones
- 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 donât.
- 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.
- 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.
- Add 2 heaped tbsp chopped parsley, the fish and mussels. Stir well and briefly cook for a few minutes.
- Serve the chowder in large bowls with good crusty bread on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 768g | |
| Recipe makes 4 servings | |
| Calories 581 | |
| Calories from Fat 119 | 20% |
| Total Fat 13.35g | 17% |
| Saturated Fat 5.06g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 839mg | 35% |
| Potassium 2406mg | 69% |
| Total Carbs 68.09g | 18% |
| Dietary Fiber 7.7g | 26% |
| Sugars 14.17g | 9% |
| Protein 46.73g | 75% |
Evaluaciones
13 de Julio de 2010
the chowder is even better the next dayYo he cocinado/probado esta receta
