Name: Smoked Haddock And Mussel Chowder Recipe
Total time: 30 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Enjoy this deceptively luxurious soup, which mixes the flavours of the smoked fish and mussels with a creamy broth. 

How to make Smoked Haddock And Mussel Chowder Recipe

Good to Know

Crawler

American

<p>Enjoy this deceptively luxurious soup, which mixes the flavours of the smoked fish and mussels with a creamy broth. </p>

Non Vegetarian

Pescatarian

Smoked haddock fillet

Milk

Bay leaf

Butter

Leeks,  washed,  trimmed and sliced

Celery stalks,  chopped

Plain flour

Fresh mussels,  scrubbed and de bearded

Fresh Chopped Parsley

Place the fish in a frying pan and pour over the milk. Add the bay leaf and bring to the boil, then reduce heat and simmer for 15 mins. Remove fish with a slotted spoon and roughly flake, discarding the skin and any small bones. Strain the milk.

step 1

Heat the butter in a large deep pan and gently fry the leeks and celery for 8-10 mins until softened. Sprinkle over the flour and cook for 1 min, then gradually stir in the strained milk and 300ml (pt) water. Simmer for 15 mins, stirring occasionally.

step 2

Meanwhile, place the mussels in a pan with 300ml (pt) water, cover and bring to the boil. Cook for 3-4 mins until the shells have opened. Drain, remove mussels from the shells, reserving eight in their shells for the garnish.

step 3

Add the fish and mussels to the chowder with the parsley, reserving a few sprigs, and the single cream. Heat gently for 3-4 mins. Season to taste. Serve garnished with the mussels in their shells and reserved parsley.

step 4

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