Seafood chowder recipe

• 1 large Desiree potato, diced
• 1 large white onion, finely diced
• 2 sticks of celery, washed and diced
• 175 ml (6.2fl oz) dry white wine
• 18 mussels
• 1 clove of garlic, crushed
• 1 handful finely chopped flat leaf parsley
• 2 l (3.5pints) fish stock
• 200 ml (7fl oz) double cream
• 150 g (5.3oz) white fish (preferably cod or hake)

1. Add the white wine and garlic to a pot and place over a high heat.
2. Pour in the mussels and cover with a lid.
3. Give the pot a shake and allow mussels to steam for 5 minutes.
4. Dice the white fish and in a separate pot sweat off the celery, potato and fish.
5. Meanwhile, drain the mussels in a colander and reserve the cooking juices.
6. Add fish stock and mussel juice and simmer for about 15 minutes.
7. Finish by adding the cream and reduce until it thickens.
8. Finally, add the cooked mussels and warm through and garnish with chopped parsley.

potato, white onion, celery, white wine, mussels, clove of garlic, handful, fish, cream, white fish

Taken from www.lovefood.com/guide/recipes/46926/seafood-chowder-recipe (may not work)