Mussel Fish And Butternut Chowder Or Stew Recipes

FRENCH COUNTRY FISH & MUSSEL STEW

Steps:

• Heat the oil in a large non-stick pan with a lid. Add the bacon or turkey rashers and stir-fry over a high heat for 1 min. Pour in the stock, then stir in the saffron, carrot, celery and leeks. Cover and cook for 10 mins over a medium heat.
• Add the tomatoes and beans to the pan, and cook for 10 mins more until the veg is tender. The consistency will be quite brothy, so if you fancy a thicker texture, use a hand blender and purée a little soup in the pan to thicken it.
• Stir in the fish and mussels, cover and cook for 5 mins more until the fish is just cooked and the mussels open. There will be too many shells, so take some of the mussels out of them. Stir through the parsley, then ladle into soup plates.

MUSSEL CHOWDER

Steps:

• Pour reserved mussel cooking liquid through a fine sieve lined with a dampened paper towel into a bowl. Set aside 24 mussels in their shells, then shuck remainder and halve them crosswise.
• Wash chopped leeks in a bowl of cold water, then lift out and drain well.
• Cook leeks, carrots, bell peppers, and shallot with salt and pepper in butter and oil in a 5-quart heavy pot over moderate heat, covered, stirring occasionally, until tender, about 7 minutes. Stir in garlic and cook, uncovered, stirring, 1 minute. Add strained mussel cooking liquid and wine and simmer 10 minutes.
• Stir in halved mussels and cream and simmer, stirring, 5 minutes. Add reserved mussels in their shells and simmer until just heated through, about 1 minute. Season with salt and pepper.

TOBY'S MUSSEL CHOWDER

Steps:

• Place wine, butter, garlic, and 1 tablespoon basil in a stockpot and brings to a simmer. Add mussels and steam, covered, over high heat, for 8 to 12 minutes. Check to see when shells begin to open, be careful not to overcook. When mussels open, remove them from the heat, and drain, reserving liquid. Set mussels aside to cool, discarding any unopened mussels. When cool, remove meat from shells, chop coarsely, and refrigerate until needed.
• In a stockpot, over medium-high heat, saute bacon until fat is rendered and bacon begins to brown. Add onions, celery and cook until onions turn translucent, 6 to 8 minutes. Add potatoes and thyme and cook for 3 to 4 minutes. Add stock or clam juice, reserved mussel liquid, remaining 1 tablespoon basil, salt and pepper. Bring to a boil, lower heat and simmer, covered, for 30 minutes, or until potatoes are soft and begin to thicken chowder. Add milk, chopped mussels and bring back to simmer. Reheat for 2 to 3 minutes. Check for seasoning. Serve with garlic bread.

CURRIED BUTTERNUT CHOWDER

Steps:

• Roast off your squash! I generally halve it, de-seed it and roast it at 350 face down in a little water. it takes 20-40 depending on the size, and if you give it a good jab and it squishes its done enough for soup.
• while the squash is roasting, is a good time to separate out your seeds for roasting. you can eat any of the winter squash seeds, and I do, often until I have a tummy ache. (a little oil, salt and pepper, 15ish at 325).
• As your squash is cooling, dice your red skin potatoes into tiny chunks and put them to boil in a separate pot. this will be your chunkyness after the soup is blended.
• In a soup pot saute your onions in olive oil or butter with a pinch of salt and pepper and a little curry powder. you're just opening up the flavor here so don't cook them until their clear.
• toss in your garlic, then start adding in your squash and stirring as you go. at this point i add a pinch of salt and a sprinkle of curry with every addition to the pot (every squash half). it helps the individual flavors open and incorporated the curry to everything. you can also add some spicy pepper powder too if you like. I use a no salt hot yellow curry blend, and probably something between 2-4 tablespoons of it total.
• add just enough water to the pot so that everything is fully covered, and simmer until your potatoes are soft.
• throw in 1/2 C of your corn, turn off the heat, and grab your immersion blender or food processer. then blend the whole batch until nice and creamy. return to the pot.
• at this point add in the rest of the frozen veg and your cooked redskins then turn it on med until everything is the same temperature.
• turn off the heat again and add in your cream. I put 1 cup, but I generally just add it while stirring until its a nice color and consistency. you can always use less, or even use coconut milk or whole milk. I generally wont use low fat milk in a creamy soup, so if you're not into the cream I would skip this whole bit and add a little extra water to the simmer.
• and now, you have soup! eat it with crusty bread, a nice bitter green salad and your favorite beverage. The leftovers are great for work for the rest of the week too!

SEAFOOD CHOWDER WITH SQUASH

Steps:

• Make the chowder base. In a medium pot, heat the olive oil over medium-low heat. Add the onion and cook until softened, about 6 minutes. Add the leek, shallot, garlic, and ginger and cook, stirring occasionally, until the leek is softened, about 6 minutes. Add the squash, carrot, and curry powder, season with salt, and cook, stirring, for a few minutes.
• Raise the heat to medium-high, add the lemongrass, bay leaf, coconut milk, and broth, and bring to a simmer. Cook the chowder base until the squash and carrots are very tender, about 30 minutes.
• Meanwhile, make the mussels. In a medium pot, heat the olive oil over medium-low heat. Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Increase the heat to high, add the wine, and bring to a boil. Add the mussels, cover the pot, and steam them until they just open wide, 3 to 4 minutes.
• Using a slotted spoon, transfer the mussels to a medium bowl. Remove the mussels from the shells; discard the shells and any mussels that haven't opened. Strain the broth into a small bowl.
• Once the squash is tender, discard the lemongrass and bay leaf. Process the chowder base in a blender until very smooth and creamy, then pass through a fine-mesh strainer into a large pot.
• Bring the chowder base to a simmer, then add the raw diced squash, potatoes, and turnips and cook until tender, about 10 minutes. Add the radishes, shrimp, and sea bass and simmer for about 3 minutes. Stir in the mussels and red pepper. The soup's consistency should be thinner than traditional chowder-add a splash of the reserved mussel liquid, if needed. Season with a touch of salt and pepper. Serve the chowder in bowls, topped with a drizzle of extra-virgin olive oil, the red onion, chives, and Aleppo pepper.