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A Canadian fish & mussel chowder

Method

  • 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 don’t.
  • 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.

Ingredients

  • 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 ‘steaky’ fish, eg. blue eye

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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