Dee describes Mom Sondra Mawdsley as having a pioneer spirit — pointing to the fact that she was one of the first women in British Columbia to be licensed to umpire mens' fastball. You'll often find her in her garden or on her boat. Then it's home to create a delicious dish with her catch — everything from seaweed bread to this thick chowder. And if she has no parsley or chives? Rinsed sea lettuce is a fine substitute.
- Portion size 6 servings
Ingredients
Method
Scrub mussels and remove beards. Discard any that do not close when tapped. In Dutch oven, bring 1/2 cup (125 mL) of 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 (2.5 cm) 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.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 357 mg
- Protein 25 g
- Calories 244.0
- Total fat 8 g
- Saturated fat 3 g
- Total carbohydrate 14 g
%RDI
- Iron 16.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 72.0
- Vitamin C 20.0
