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Categories:Viewed: 59 - Published at: 6 years ago
Ingredients
- 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
Method
- Reheat chowder base ensuring soup is piping hot.
- Adjust seasoning as required.
- 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.
- Remove 1 of each shell of the mussels and freeing the meat from remaining shell.
- Drizzle a little rocket pesto on each mussel, keep hot.
- Pour chowder in jug.
- And place cooked fish in hot soup bowl.
- Garnish fish with chives and place the two mussels in middle of plate.
- Serve immediately.
