NORWEGIAN HADDOCK AND MUSSEL SOUP
WHAT YOU’LL NEED
2 Frozen at Sea Norwegian haddock fillets, skinned and pin boned 1 pre-cooked corn on the cob Olive oil Sunflower shoots (if available) For the sweetcorn and mussel soup: 1kg clean mussels 400ml white wine 1 shallot (chopped) 2 sprigs of thyme (chopped) 1 clove of garlic 1 star anise 1/2 fennel bulb (chopped) 500g sweetcorn niblets frozen 500ml vegetable stock 500ml double cream 200g unsalted butter
To start the soup, heat up a large pot and once hot add the mussels, chopped fennel, chopped shallot, star anise, garlic and thyme. Pour 400ml of wine and cover the pot, checking regularly to see if the mussels have steamed open. Once all mussels are open, drain the juice into a separate pan. Remove the mussels from their shells and place into the mussel stock.
In a separate pan, pour in the vegetable stock and sweetcorn niblets and bring to a light simmer. Once simmering, add in the mussels, stock and double cream and allow to cook for five minutes.
After five minutes, add in the butter and bring it to the boil. Once boiling, place the soup into a blender and blend until smooth. Pass the soup through a sieve to remove any husk and season and set aside.
To prepare your corn, heat a frying pan with no oil and cut off the bunkers of the corn cob with a knife and place into the pan. Remove from the pan once the cob is suitable coloured.
Cut the haddock into four pieces. Place into a non-stick pan and cook quickly on both sides, leaving the fish slightly under cooked (the soup will finish the cooking). When your haddock is nearly ready, warm the soup and use a hand blender to lightly froth. Place in a bowl and arrange the niblets on top and garnish with the sunflower shoots. Pour the warmed soup around the haddock, drizzle olive oil and serve. SERVES4