Albert’s Seafood Chowder

Name: Albert’s Seafood Chowder
Cuisine: Swiss
Ingredients: 100 g (4 oz) fillet of monkfish; 100 g (4 oz) fillet of smoked haddock; 12 clams; 20 mussels; 1 litre (1¾ pints) Fish Stock; 30 ml (2 tablespoons) olive oil; 25 g (1 oz) onion, peeled and chopped; 1 small garlic clove, peeled and crushed; 25 g (1 oz) each of thinly sliced leek and diced green pepper; 25 g (1 oz) each of thinly sliced leek and diced green pepper; 2 ripe tomatoes, skinned, seeded and diced; a pinch of saffron (optional); 15 ml (1 tablespoon) each of finely cut parsley and chives; 15 ml (1 tablespoon) each of finely cut parsley and chives; Garlic Croûtons (optional); a little lightly whipped cream (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

100 g (4 oz) fillet of monkfish
100 g (4

Europe
Switzerland
Fish course
Soup
Pescatarian

Method

Cut into dice of about 2.5 cm (1 in).

Scrub and rinse under plenty of running water. Remove beards from mussels, and place mussels and clams in a large pan.

Add 100 ml (3½ fl oz) to the pan, cover and simmer until the clams and mussels are open, a few minutes only. Remove the shells from the stock and leave to cool.

Strain the stock through a fine sieve and keep for late