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Edam, Haddock, Mussel and Bacon Chowder     HT  SP  35mins

 

Serves 4-6      Hot  Fish  Seafood  Pork  Vegetables  Soup  Eggless
 

Recipe developed by chef Lesley Waters,  this soup is  quick to cook and packed with flavour – real family fast food!

 

© Howard Shooter

Ingredients
150ml/5fl.oz. Wine (or water if preferred)
500g/1lb 2oz fresh Mussels, cleaned and checked (optional)
1tbsp Olive Oil
115g/4oz Rindless, Streaky Bacon, chopped
1 Onion, finely chopped
1 Garlic Clove, crushed
600ml/20fl.oz. Vegetable Stock
500g/1lb 2oz Potatoes, peeled and cubed
350g/12oz boneless, skinless Haddock Fillet, cut into small chunks
75ml/3 fl oz Double Cream
150g/5 ˝ oz Frozen Peas or Petit Pois
115g/4oz Edam cheese, cut into small cubes
3tbsp freshly chopped Chives

Instructions


1. Place the mussels in a large pan, pour over the wine (or water if preferred), cover and cook for approximately 4 minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle remove the mussels from their shells.


2. Heat the olive oil in a large pan and cook the bacon for 3 minutes. Add the onion and cook until softened, about 6 minutes. Stir in the garlic and cook for a further minute.


3. Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for 8 minutes. Stir in the haddock and cook for a further 3 minutes.


4. Pour in the cream, petit pois, mussels and warm through.


5. Stir in the Edam and chives and season to taste. Pour into warm serving bowls and serve with crusty bread.

Lesley’s Tips
• If not keen on mussels then replace with your favourite fish such as cod, Pollock or salmon. Simply leave out stage one and add a splash of white wine to the stock.
• Replace the peas or petit-pois with sweetcorn or use both!

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

Related Recipes and Information

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