Smoked haddock, bacon and mussel chowder chaudiere stew
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  • 6-8 rashers good quality smoked streaky bacon, cut into strips
  • 450 g/1lb un-dyed smoked haddock, skinned, pin-boned and cut in to bite-sized pieces
  • 900 g/2lb potatoes (floury), peeled and cut into 2cm/¾in cubes
  • 450 g/1lb mussels, cleaned, steamed in white wine and shelled
  • 1 medium onion, peeled and finely chopped
  • 2 medium carrots, peeled and finely diced
  • 3 small garlic cloves, crushed
  • 85 g/3oz unsalted butter
  • 290 ml/½ pint full-fat milk
  • splash of double cream
  • water
  • mussel liquor, strained
  • sea salt and freshly ground black pepper
  • ½ lemon, juiced and finely grated zest
  • ¼ bunch picked flatleaf parsley, washed, dried and shredded, to finish



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