Sunday, 24 March 2013

Smoked Haddock, Fennel & Mussel Chowder- Dinner Party Dish

Cooking Time- 30mins


Ingredients Needed

1x Whole fennel- finely sliced into rings
2 x Cloves of Garlic
1 x White onion- finely sliced
1 x Leek sliced into rings (optional)
2 x Carrots finely grated
1 x Bag of fresh spinach- (optional)
1 x Small jar of black olives (optional)
1 x Tin of black eyed peas (optional)
1 x Nob of butter
1 x Pot of single cream
1 x Bag of mussels- 1kilo -wash and scrap any nasty bits off- (optional)
1x Pint of fish stock 
1 x Side of smoked haddock- cook in the oven in milk for 6-8 mins (optional)
3 x Bay leaves
1 x Fresh bunch of parsley
Black Pepper
White Pepper
(no salt as fish stock has)

NOTE- You can do a simpler version of this, just using mussels or just the haddock and with less veg too...I got carried away but it was good and worth it.

NOTE- Would also be good with a big fresh loaf of bread and butter!!

-Place the haddock fillet in a heat proof dish and cover with 1/4 pint of milk- place in an oven on 180 for 10 minutes.

-Finely slice the following-1x Whole fennel,1 x white onion, 2 x garlic cloves, 1 x leek and grate 2 x Carrots add to the pan along with a big nob of butter, 3 bay leaves and season with salt and pepper. Let it cook down for 3/4 minutes. The onion should start to go translucent.

-Add the fish stock and half the bag of spinach, and then add the mussels. 
NOTE: Make sure that you don't put in any open ones (when cleaning them you can give them a gentle tape with the side of a knife and if they're good to eat and still alive they should close back up- store them in cold water before cooking them and don't eat any that haven't opened once cooked)

-Add the second half of the bag of spinach over the mussels and olives on top- helping the mussels to cook/steam. This helped as the lid could barely fit on.

When the mussels have cooked/ are all open mix the spinach into the sauce, add the milk that the haddock had cooked in along with the cream, black eyed peas and add the haddock- removing it from the skin before adding-this should be easy as it's already been cooked.

Add your finely sliced parsley, a squeeze of lime and taste for seasoning- add white /blk pepper and you're ready to serve.

No comments:

Post a Comment