Smoked haddock and mussel chowder
"Our version of this classic dish is made with smoked haddock and mussels, and served with buttered, warm brown soda bread. A medium-size bowl makes a meal."
Wine recommendation: One of a trio of delicious New Zealand wines that complement this month’s recipes, the 2017 Villa Maria Private Bin Riesling offers zingy lime and citrus fruit to offset the rich smokiness of the chowder (£10.99; nzhouseofwine.co.uk).
Ingredients
Ingredients
Method
Step 1
Wash and beard the mussels. Put them in a large saucepan with the wine over a high heat and steam until they open. Remove from the heat and drain the mussels, reserving the liquid. Remove nearly all the cooked mussels from their shells, discarding the empty shells, but keep some in the shell for a garnish. Set aside.
Step 2
Melt 1tbsp of the butter in another large saucepan and cook the diced onion, carrot, potatoes and celery over a low heat until translucent – about 10 minutes.
Step 3
In a third saucepan, stir together the remaining butter and the flour over a low heat to form a roux. Add the cream, milk and stock, and whisk continuously until thickened.
Step 4
When the vegetables are cooked, add the smoked haddock
followed by the cream and stock mixture and then the cooked mussels. Bring the soup back to a simmer, adjust the seasoning if necessary, and serve in bowls with brown soda bread.
