Edam, haddock, mussel & bacon chowder

This soup is so quick to cook and packed with flavour - real family fast food!

Serves: 4-6
Prep: 10 minutes
Cook: 25 minutes

What you need:

• 150ml/1/4 pint wine (or water if preferred)
• 500g/1lb 2oz fresh mussels, cleaned and checked (optional)
• 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/5 ½ oz frozen peas or petit pois
• 115g/4oz Edam cheese, cut into small cubes
• 3tbsp fresh chives, chopped

What you do:

1. 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.
2. 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.
3. 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.
4. Pour in the cream, petit pois, mussels and warm through.
5. Stir in the Edam and chives and season to taste. Pour into warm serving bowls and serve with crusty bread.

Lesley's handy tips

• If not keen on mussels then replace with your favourite 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!

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