New england style cod and mussel chowder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cod fillet or any white fish skinned |
| ; and cut into bite size pieces | ||
| 1 | pounds | Mussels - wash and remove beards |
| 2 | ounces | Streaky bacon - chopped |
| 1 | medium | Onion - diced |
| 2 | mediums | Potatoes peeled and cut into chunks |
| ½ | pint | Milk |
| ⅓ | pint | Water |
| 1 | Bay leaf | |
| Parsley | ||
| Olive oil | ||
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.