1012. EDAM, HADDOCK, MUSSEL and BACON CHOWDER

serves 4-6


1/4 pint wine (or water if preferred)
1 lb, 2 oz. fresh mussels, cleaned and checked (optional)
1 tablespoon olive oil
4 oz. rindless, streaky bacon, chopped
1 onion, finely chopped
1 garlic clove, crushed
1 pint vegetable stock
1 lb, 2 oz. potatoes, peeled and cubed
350 grams boneless, skinless haddock fillet, cut into small chunks
3 fl. oz. double cream
5 ½ oz. frozen peas or petit pois
4 oz. Edam cheese, cut into small cubes
3 tablespoons fresh chives, chopped

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. 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. 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. Pour in the cream, petit pois, mussels and warm through. Stir in the Edam and chives and season to taste. Pour into warm serving bowls and serve with crusty bread.


courtesy of: Chester Evening Leader, Linenhall House, Stanley Street, Chester, UK CH12LR, 01244 304500