Dairy-Free Creamy Seafood Chowder with New Zealand Green-Lipped Mussels

Ingredients

• 1000 g New Zealand Green-Lipped Mussels
• 500 g Cod Fillets
• 2 medium Potatoes
• 1 medium Onion
• 2 stalks Celery
• 2 cans Coconut Milk
• 2 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 2 cloves Garlic
• 2 tablespoons Fresh Parsley
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1000 g New Zealand Green-Lipped Mussels in a large pot with a lid. Heat over medium-high heat (200°C / 204.4°C) for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed. Remove the opened mussels from their shells, reserving the cooking liquid.
2. 2Cut the 500 g Cod Fillets into 2.54 cm cubes. Dice the 2 medium Potatoes, 1 medium Onion, and 2 stalks Celery into 1.27 cm pieces.
3. 3Heat the 2 tablespoons of Olive Oil in a large heavy-bottomed pot over medium heat (175°C / 176.7°C). Add the diced onion and celery and cook, stirring occasionally, for 5-7 minutes, or until softened.
4. 4Add the 2 cloves of minced Garlic to the pot and cook for 1 minute more, until fragrant.
5. 5Add the diced potatoes, 2 cups of Vegetable Broth, and the 2 cans of Coconut Milk to the pot. Bring the mixture to a simmer, then reduce the heat to medium-low (150°C / 148.9°C). Cook for 15-20 minutes, or until the potatoes are fork-tender.
6. 6Add the cubed cod to the pot and cook for 5-7 minutes, or until the cod is opaque and flakes easily. Stir in the cooked mussels.
7. 7Stir in the 2 tablespoons of fresh Parsley. Season the chowder with 1 teaspoon of Salt and 0.5 teaspoon of Pepper.
8. 8Serve the Dairy-Free Creamy Seafood Chowder hot.

Substitutions

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