Chaudrée De Moules Au Fenouil Et Safran

Hello everybody, and today's delight is Chaudrée De Moules Au Fenouil Et Safran! Enjoy the recipe and for another Spanish delight.

Ingredients

•  25 g/1 oz butter
• 325 g/12 oz fennel bulb, sliced
• 1 onion, chopped
• salt and white pepper
• 800 g/1 3/4 lb potatoes, peeled and cut into 2.5 cm/1 inch cubes
• large pinch of saffron threads
• 250 ml/8 fl oz fish stock
• 1 bay leaf
• 800 g/1 3/4 mussels
• 500 g/1 lb 2 oz cod fillets, skinned and cut into 2.5 cm/1 inch pieces
• 500 ml/16 fl oz milk
• 250 ml/8 fl oz double cream
• 2 tablespoons chopped fresh parsley 

Frisée Aux Lardons

Hello chef juniors, and we got another delight of the day which is Frisée Aux Lardons. Enjoy the recipe!

Ingredients:

• A large curly endive or escarole, about 450g/1 lb
• 1 tablespoon vegetable oil
• 175g/6 oz thickly sliced lean smoked bacon, dice
• 2 garlic cloves, thinly sliced
• 5 tablespoons red wine vinegar
• Freshly ground black pepper

Potage De Potiron Et Poireaux

Hello junior chefs, and today we got another delight for you for this whole two weeks, but the twist is that all of the titles are in Spanish. This recipe is called Potage De Potiron Et. Enjoy!

 

Ingredients

 

• 1 kg/2/1/4 lb pumpkin
• 1 potato, quartered
• 4 leeks, about 500 6/1 lb 2 oz
• 1.2 litres/2 pints water
• large pinch of ground nutmeg, salt and pepper
• 125 ml/4 fl oz crème fraîche or double cream
• pinch of sugar (optional)
• 25 g/1 oz butter, cut into pieces
• 1-2 tablespoons chopped fresh chives