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New England Style Cod and Mussel Chowder
8 oz Cod fillet or any white fish - skinned and cut into bite size pieces
1 lb Mussels - wash and remove beards
2 oz Streaky bacon - chopped
1 md Onion - diced
2 md Potatoes peeled and cut into chunks
1/2 pt Milk
1/3 pt Water
1 Bay leaf
Place mussels in a saucepan over medium heat until they open (3-4
minutes) ~ you do not need to add any water. Allow to cool and remove
the mussel flesh. Keep the juices and discard the shells. Fry bacon
in olive oil until brown and crisp. Add onions and fry until soft.
Simmer the diced potato in water with a bay leaf for 8 minutes or
until just cooked. Add the cooked onions and bacon and the raw cod
and simmer for 4 minutes until cod is just cooked. Add the mussels
and milk, heat through - do not boil. Serve with brown bread.