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CHOWDER WITH WHITE FISH, PANCETTA AND MUSSELS

CHOWDER WITH WHITE FISH, PANCETTA AND MUSSELS

CHOWDER WITH WHITE FISH, PANCETTA AND MUSSELS

Prep: 10 minutes
Cook Time: 25 minutes
Serves: 4

Method

Cook the mussels first. Place the mussels in a medium-sized pot with 300 millilitres of water and place on a high heat, covered. Steam the mussels open for 3-4 minutes. Strain them, reserving the cooking liquid, then shell and chop the meat. Discard any mussels that do not open.

In the same medium-size pot, place the onion, garlic, pancetta and butter and cook over a low heat for about 5 minutes until lightly colored and onions are soft. Add flour and paprika and cook for a further 5 minutes.

Add the milk, then the mussel cooking liquid a little at a time, using a whisk to avoid lumps.

Once the liquids are incorporated well, bring to the boil and add the diced potatoes, cream, thyme, bay leaf and a good grind of black pepper then gently simmer for 10 minutes.

Carefully add the fish and mussels and gently simmer, stirring occasionally. When the fish is almost cooked (about 5 minutes), remove from the heat and serve with parsley and fresh bread.

Ingredients

1 large onion peeled and finely diced

1 clove of garlic

80 grams Farro flat pancetta chopped roughly

30 grams Butter

2 tablespoons Plain Flour

1/2 teaspoon La Chinata smoky paprika

500 millilitres Milk

1 large agria potato peeled and diced

200 millilitres Cream

1 small bunch of thyme picked from stalk

1 bay leaf

Ground black pepper

500 grams skinless tarakihi chopped into chunks

12 mussels cleaned of beards

to serve:

1 Wild Wheat Ciabatta

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