For a wonderful fish dish Anne loves to make a chowder. Super easy and healthy perfect for a night in or even to wow guests.
Serves 2
Ingredients:
2 Smoked haddock fillets
A few peppercorns
500ml Milk
1 Leek
6 Spring onions
4 Rashers thin smoked streaky bacon
A thick slice of butter
200g Swede
1 small cauliflower or half a large one
10 Mussels
1 Tbsp Olive oil
Method:
Place the smoked haddock, peppercorns and milk in a pan, bring to the boil and then put a lid on and turn the heat off. Leave for 10 minutes to infuse.
Finely slice and thoroughly wash the leek. Chop the spring onions and cut the bacon into postage-stamp-sized pieces.
Melt the butter in a pan, add the leek, spring onions and bacon and cook for a few minutes to soften.
Peel and roughly chop the swede and break the cauliflower into florets, then add them to the pan.
Strain the milk from the fish into the vegetables, holding the fish back and simmer for 15 minutes.
Cook the cleaned mussels in the oil in a pan with a lid on for two minutes, till they all open up, discarding any that refuse to open.
Add the mussels to the soup, along with any cooking liquor that has appeared by the pan, then add the smoked haddock, broken into large chunks.
Allow the broth to bubble for a further minute or so and then serve.
