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 

Method

1. Melt the butter in a saucepan and add the fennel, onion, salt and pepper. Sauté gently, stirring occasionally, until the vegetables are translucent but not starting to brown, 7-10 minutes.
2. Spread the potatoes over the fennel. Mix the saffron with the fish stock and pour it over the potatoes. Add the bay leaf, cover and bring to boil, then reduce the heat and simmer until the potatoes are just tender, 12-15 minutes.
3. Meanwhile, clean the mussels thoroughly.
4. Spread the cod over the potatoes and then add milk. Stir to mix the ingredients and spread the colour of the saffron. Add the mussels, cover tightly with the lid and simmer until the fish is just tender when flaked with a fork and the mussels have opened 5-7 minutes. Note that the milk should simmer, not boil, or it may curdle.
5. Add the cream and parsley and bring just to boil. Discard the bay leaf, taste and adjust the seasoning. Serve the chowder from the casserole, or in individual bowls.

Note

This fish is not a soup but a stew, a generous meal in itself. Serve it with sliced baguette, baked in the oven until dry so it forms croûtes for soaking in the stew. A good dessert would me figs baked in port wine or poached pears with candied ginger.