Margetts DaVinci Gourmet Kerrymaid Recipere Café Culture

Mussel, Haddock and Salmon Stew

Mussel, Haddock and Salmon Stew

A hearty, healthy dish perfect for March. Ireland has a rich history of incorporating fish into their dishes – try varying the mussels for some Dublin Bay Prawns for an alternative dish. For a child-friendly alternative simply remove the mussels altoget

Ingredients

  • 1ltr Recipere Chicken Stock
  • 1kg mussels, scrubbed and de-bearded
  • Pinch saffron
  • ¼ tsp curry powder
  • 500ml Kerrymaid Whipping Cream

For the stew

  • 250g smoked haddock, cut into 1.5cm cubes
  • 200g salmon, cut into 1.5cm cubes
  • 4 carrots, cut into 1cm cubes and blanched
  • 2 potatoes, cut into 1cm cubes and blanched
  • 1 leek, cut into 1cm cubes
  • 2 tbsp flatleaf parsley, roughly chopped
  • Salt and freshly ground black pepper

To serve

  • 4 slices rustic bread, griddled
     

Method

  1. Bring the stock to the boil, then add the mussels and cook for 3-4 minutes until the mussels are open. Discard any mussels that do not open.
  2. Strain the stock into a saucepan, reserving the mussels.
  3. Pull the mussel shells in half, discarding the halves without the mussel meat, and keep to one side.
  4. Place the pan with the stock back on the heat and reduce the temperature to a simmer.
  5. Add the saffron, curry powder and Kerrymaid Whipping Cream and then bring it back to a simmer.
  6. Add the fish, carrots, potatoes and leek and simmer for 2-3 minutes until tender.
  7. Add the parsley and cooked mussels and stir through.
  8. Season with salt and freshly ground black pepper.
  9. Serve with the griddled bread.
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Margetts DaVinci Gourmet Kerrymaid Recipere Café Culture