Cullen'S Famous Seafood Chowder

• 100 g fresh and smoked Atlantic fish: whatever is in season--salmon, sea trout, cod, hake, whiting, turbot, monkfish, etc.
• 2 mussels, washed and de-bearded
• 250 g seafood chowder base
• 4 g rocket pesto
• 1 g chives finely cut

1. Reheat chowder base ensuring soup is piping hot.
2. Adjust seasoning as required.
3. Boil mussels and fresh and smoked Atlantic fish in salted water for about 3 minutes until fish is fully cooked and mussels are fully opened.
4. Remove 1 of each shell of the mussels and freeing the meat from remaining shell.
5. Drizzle a little rocket pesto on each mussel, keep hot.
6. Pour chowder in jug.
7. And place cooked fish in hot soup bowl.
8. Garnish fish with chives and place the two mussels in middle of plate.
9. Serve immediately.

fish, mussels, seafood chowder base, rocket pesto, chives

Taken from www.epicurious.com/recipes/member/views/cullens-famous-seafood-chowder-50127872 (may not work)