PEI Mussel Stew with Fennel and Cream
Number of Servings: 4
3 lbs (1.5 kg) fresh PEI mussels
1 lb (500 g) white fish – halibut, haddock – cubed
sea salt and pepper
1 Tbsp (15 mL) olive oil
1 Tbsp (15 mL) butter
1 small onion, (1 cup/ 250 mL) finely chopped
1 leek, (3/4 cup/ 150 mL) white and pale green part only, finely sliced and rinsed
1 small fennel bulb, (2 cups /500 mL) trimmed, sliced and tops reserved
1 pinch saffron
1 tsp (5 mL) ground coriander
1 tsp (5 mL) fennel seeds
1 1/2 cups (360 mL) vermouth
1/2 cup (125 mL) Pernod
1/2 cup (125 mL) passata (or pureed canned tomatoes)
1/2 cup (125 mL) coffee or whipping cream
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside
- Season fish sea salt and pepper. Set aside.
- Heat butter and olive oil in a large pan over medium heat. Add onion, leek and fennel and cook 3-5 minutes, until soft. Stir in saffron, coriander, thyme, vermouth, pernod, passata and cream. Stir well. Add mussels and fish. Cover and cook until mussels have opened and steam is pouring out from under the lid in approx 5 minutes. Season with sea salt and pepper to taste.
- Garnish with reserved fennel fronds.