Use firm white fish, fresh mussels and a little cream to create this luscious seafood chowder.
1 tbsp olive oil
200 g streaky bacon, rind removed
2 onions, finely chopped
2 celery stalks, thinly sliced
1 garlic clove, crushed
1 tbsp plain flour
500 ml milk, hot
350 g desiree or pontiac potatoes, peeled, cut into 1cm chunks
375 ml fish stock
100 g canned corn kernels, drained
500 g boneless white fish (such as perch or cod), cut into bite-size chunks
24 mussels, scrubbed, debearded (optional)
150 ml thick cream
2 tbsp chopped flat-leaf parsley, to garnish
1
Heat the oil in a large saucepan, add the bacon and cook over medium heat until starting to crisp. Add onion and cook until it starts to soften, then add celery and garlic and cook for 1-2 minutes to soften. Add the flour and cook for 1 minute. Stir in hot milk, add potatoes and stock and cook for 5 minutes. Stir in the corn and fish, and cook for a further 5 minutes or until fish is opaque. If using mussels, add during the last 2 minutes of the fish's cooking time (discarding any that haven't opened). Stir in cream, and season with salt and pepper. Serve in deep bowls sprinkled with the parsley.
With thanks to taste.com.au
Ingredients
1 tbsp olive oil
200 g streaky bacon, rind removed
2 onions, finely chopped
2 celery stalks, thinly sliced
1 garlic clove, crushed
1 tbsp plain flour
500 ml milk, hot
350 g desiree or pontiac potatoes, peeled, cut into 1cm chunks
375 ml fish stock
100 g canned corn kernels, drained
500 g boneless white fish (such as perch or cod), cut into bite-size chunks
24 mussels, scrubbed, debearded (optional)
150 ml thick cream
2 tbsp chopped flat-leaf parsley, to garnish
