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Oualicum Chowder

fish, soups, shellfish

1 pound mussels
1 1/2 cups water
1 cup dry white wine
2 cloves garlic
2 tablespoons butter
2 carrots; diced
1 large potato; peeled and diced
2 tablespoons all-purpose flour
1/2 teaspoon (each) salt and pepper
2 tomatoes; chopped
12 ounces salmon fillet
4 ounces (each) sole, cod and snapper fillets
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives; or
2 tablespoons chopped green onions

Scrub mussels and remove beards. Discard any that do not close when tapped. In Dutch oven, bring 1/2 cupof the water, the wine and garlic to simmer over medium-high heat. Add mussels; cover and steam for about 5 minutes or until mussels open. Discard any that do not open. Strain mussels, reserving liquid and garlic; let cool. Mince garlic and set aside. Remove mussels from shells, reserving 4 to 6 intact; set aside. In same Dutch oven, heat butter over medium heat; cook reserved garlic, carrots and potato for about 8 minutes or until softened. Sprinkle with flour and cook, stirring, for 1 minute. Whisk in reserved liquid from mussels, remaining water, salt and pepper. Bring to boil and add tomatoes; reduce heat and simmer for 10 minutes. Cut salmon, sole, cod and snapper into 1-inch pieces and add to pot; cover and cook for about 8 minutes or until fish flakes easily with fork. Add mussels and mussels in shells; heat through. Ladle into warmed bowls. Garnish each with 1 mussel in shell. Sprinkle with parsley and chives.

Contributor: Canadian Living Magazine - May, 1998

Yield: 4 to 6 serving

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