MUSSEL CHOWDER

PREP + COOK TIME 1 HOUR (+ COOLING & REFRIGERATION) SERVES 4

4 corn cobs (700g),

husks and silks removed 2 tablespoons olive oil

100g sliced prosciutto,

chopped coarsely

1 medium brown onion (150g),

chopped finely

1 clove garlic, crushed pinch saffron threads

3 medium potatoes (600g),

skin on, cut into 1cm pieces ¼ cup (60ml) pouring cream

1kg small black mussels, scrubbed,

beards removed

2 tablespoons chopped fresh chives ¼ cup loosely packed, coarsely

chopped fresh flat-leaf parsley crusty wholemeal or seeded bread,

toasted, to serve

FISH STOCK

750g fish bones

1.5 litres (6 cups) water

1/2 onion, coarsely chopped 1 celery stalk, coarsely chopped 3 stalks fresh flat-leaf parsley

1/2 teaspoon black peppercorns Sea salt, to season

1 tablespoon lemon juice

1 Make fish stock.

2 Cut kernels from corn; set aside. Heat oil in a large saucepan over medium-high heat. Add prosciutto, onion, garlic and saffron; cook, stirring, for 2 minutes or until onion softens. Add corn kernels, potato and fish stock; bring to the boil.

Boil, uncovered, for 10 minutes or until potato is just tender.

3 Transfer 2 cups (500ml) of the soup to a blender; blend until smooth. Return to soup mixture in pan. Add cream; return to the boil. Add mussels; cook, covered, for 2 minutes, or until mussels open, stirring once. Remove from heat. Stir in chives and parsley. Serve in deep bowls with toast.

FISH STOCK

Place fish bones, the water, onion, celery, parsley and peppercorns in a large saucepan; bring to the boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain stock through a muslin-lined sieve into a heatproof bowl; discard solids. Season with sea salt and lemon juice. Cool.

Cover; refrigerate until cold.

Skim and discard any surface fat before use.