This delicious recipe comes via our friends at the Wild Fennel Co. If you don't have access to their shellfish seasoning, it's ok to miss it out - just add some chopped fresh parsley with the thyme for added depth of flavour. Enjoy!
- 300g smoked mussel meat, chopped
- 100g butter
- 75g plain flour
- 500ml fish stock
- 500ml coconut cream
- 1 carrot, peeled and diced
- 1 parsnip, peeled and diced
- 1 onion, diced
- 1 stick of celery, diced
- 3 cloves of crushed garlic
- 2 potatoes, peeled and diced
- 1 tin of sweet corn kernels, drained
- 30g Wild Fennel Co. shellfish seasoning
- Handful of fresh thyme, chopped
- Zest of one lemon
- Oil for cooking
First you will need to make a basic fish velouté. Melt the butter in a saucepan on a medium heat, then add the flour. Mix with a spatula until it forms a sand like texture and begins to fry a little.
Turn the heat down low then start to add the stock a little at a time. Continue mixing with each little splash of stock and watch it first form a paste, and gradually dilute into a thick creamy textured sauce once all the stock has been added. Let it continue to cook for about 5 minutes on a low heat ensuring you stir it regularly so it does not stick to the bottom of the pan and burn.
Next whisk the coconut cream in and cook for a further 5 minutes. Take off the heat and put to one side.
In a large frying pan add a little oil and turn the heat to medium-high on the stove. Add the diced carrot, onion, parsnip, potato, celery and the crushed garlic and cook them until they are lightly caramelised and 3/4 cooked.
Add them to the fish velouté with the chopped mussel meat, the 30g sachet of Wild Fennel Co. shellfish seasoning, the sweet corn kernels, a small handful of chopped thyme and zest of one lemon.
Return to the stove on a medium heat and bring it to an almost boil. Once again stir regularly to ensure it doesn't stick to the bottom of the pan and burn. Continue to cook for a further 5 minutes, remove from the heat and serve with a crusty sourdough and salted butter.
This dish is really chunky, sweet and tasty. Perfect for a winter's day in front of the fire.