Print
30 Minutes
20 Minutes
2-4 People
Ingredients
- 1 Medium Onion
- 1 Carrot
- 2 sticks of Celery
- 200g Peeled, Diced Potato
- 500g of Smoked Haddock
- 1kg of Mussels
- 1 glass of White Wine
- ½ l Cream
- ½ l Full Fat Milk
- 1 pinch of Saffron Strands (optional)
- 50g Butter
- 50g Flour
Method
Cut the carrot, celery & onion into small even dice.
Wash & pull the beards on the mussels before steaming in a large pot with white wine.
When the mussels are cooked, filter the resulting mussel juice & reserve the cooked mussels.
The mussel juice will be used like a stock in the chowder.
Meanwhile cook the diced vegetables gently in 1 tablespoon of Butter.
Make a Beurre Manie by mixing the remaining soft butter & flour.
Boil the cream, milk, mussel juice & diluted saffron, when boiling whisk in the Beurre Manie and bring back to a simmer stirring continuously.
When the mirepoix is cooked (5 mins) add the diced smoked haddock, followed by the thickened cream/mussel stock & the cooked mussels (out of the shell)
Bring the soup back to a simmer, check seasoning & serve in bowls with crusty or wholemeal bread.
You may also like
Ballymaloe Strawberry Shortcake
It's summer time and nothing evokes summer as much as a strawberry dessert. Myrtle Allen is a national treasure. Everyone who knows anything about proper Irish food knows that. She's a real culinary heroine without whom the food culture of this country...Marinated, Barbecued Smoked Irish Salmon
It doesn't get much better than this recipe when it comes to grilled food. The salmon used in this recipe is full of flavours even on its own. To make it even more interesting, it gets marinated and then gently grilled! You can also heat it in your oven...Bolognese Pita Pockets