Recipes
  • Haddock, Mussel, Bacon And Edam Chowder
  • Edam Bean Burgers With Tomato Relish
  • Marinated Edam Salad
  • Hot Melting Edam Bruschetta
  • Edam And Salmon Omelette Wraps
  • Edam And Sweet Tomato Chicken Parcels

  • If not keen on mussels then replace with your favorite fish such as Cod, Pollock or Salmon. Simply leave out stage one and add a splash of white wine to the stock.

  • Replace the peas or petit-pois with sweetcorn or use both!

SERVES 4-6

Prep 10 minutes
Cook 25 minutes

Ingredients

150ml / 1/4 pint wine
(or water if prefered)

500g/1lb 2oz fresh mussels,
cleaned and checked

1tbsp olive oil

115g/4oz rindless, streaky
bacon, chopped

1 onion, finely chopped

1 garlic clove, crushed

600ml/1 pint vegetable stock

500g/1lb 2oz potatoes,
peeled and cubed

350g boneless, skinless
haddock fillet, cut into small
chunks

75ml/3 fl oz double cream

150g/51/2 oz frozen peas or
petit pois

115g/4oz Edam cheese,
cut into small cubes

3tbsp fresh chives, chopped
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HADDOCK, MUSSEL, BACON AND EDAM CHOWDER

THIS SOUP IS SO QUICK TO COOK AND PACKED WITH FLAVOUR - REAL FAMILY FAST FOOD!

  • Place the mussels in a large pan, pour over the wine (or water if preferred), cover and cook for approximately 4 minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle remove the mussels from their shells.
  • Heat the olive oil in a large pan and cook the bacon for 3 minutes. Add the onion and cook until softened, about 6 minutes. Stir in the garlic and cook for a further minute.
  • Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for 8 minutes. Stir in the haddock and cook for a further 3 minutes.
  • Pour in the cream, petit pois, mussels and warm through.
  • Stir in the Edam and chives and season to taste. Pour into warm serving bowls and serve with crusty bread.