Snapper and mussel chowder
Nigel Anderson, 39 years old, Taupo
Snapper and mussel chowder
30 fresh live mussels, cleaned and de-bearded
2 cup white wine (chardonnay)
1 whole snapper
4 tbs olive oil
1 onion, chopped
2 celery stalks, sliced
2 carrots, peeled and sliced
8 whole black peppercorns, crushed
5 parsley stalks
1 golden kumara, peeled and finely diced
5 tbs Mainland Butter
5 tbs plain flour
100mls Anchor Cream
4 sprigs dill
1 Place the mussels in a large saucepan, add the wine and place
over a medium-high heat with the lid on, allow the mussels to steam
open, discard any mussels that don't open. Strain the liquid and
set a side. Take the mussels from the shells and place in a bowl to
cool. Reserve 4 shells to serve
2 Fillet, skin and de-bone the snapper, reserving the head and
bones, but discarding the eyeballs, gills and scales. Slice each
fillet into 4 pieces.
3 Heat a large oiled saucepan over a medium heat; sauté the
onion, celery and carrot until soft, add the snapper head and bones
and just cover with water. Add the peppercorns and parsley
stalks and allow to simmer for 15 minutes.
4 Strain the liquid through a fine sieve into a large clean
saucepan, add the reserved mussel liquid and place over a medium
heat. Add the kumara and allow to simmer for 20minutes or until
kumara is tender.
5 Finely chop half the steamed mussels and chop the remaining
mussels in 3-4 pieces, set aside.
6 Place the Mainland Butter in a small saucepan and place over low
heat to melt, add the flour, allow to bubble and stir continuously
for 3-4 minutes, careful not to burn.
7 Add the fish liquid 2 ladles at a time, stirring continuously
until desired consistency is achieved, add the mussels to the
soup.
8 When ready to serve, add the fish fillets and Anchor Cream and
cook gently until snapper is just cooked.
9 Using a ladle, spoon the chowder into heated soup bowls, top with
a reserved mussel shell and dill sprig to serve.
Please note - This recipe is untested in the MasterChef kitchen.
