Caudière berckoise

Name: Caudière berckoise
Total time: 60 min
Yield: Serves 6
Cuisine: Picardy
Ingredients: 800 g (1¾ lb) white fish fillets; 1 kg (2¼ lb) mussels; 600 g (1⅓ lb) potatoes; 2 leeks; 2 onions; 250 ml (1 cup) crème fraîche; 200 ml (¾ cup + 1 tbsp) dry white wine; 40 g (3 tbsp) unsalted butter; 1 tsp freshly ground pepper

Berck caudière, fish and mussel chowder

⏱ 60 minServes 6Medium590 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

800 g (28 oz)white fish fillets
1 kg (2.2 lb)bouchot mussels
600 g (21 oz)potatoes
2leeks
2onions
250 ml (1 cup)thick crème fraîche
200 ml (¾ cup)dry white wine
40 g (1½ oz)unsalted butter
1 tspfreshly ground pepper

800 g (28 oz) white fish fillets
1 kg (2.2 lb) bouchot mussels
600 g (21 oz) potatoes
2 leeks
2 onions
250 ml (1 cup) thick crème fraîche
200 ml (¾ cup) dry white wine
40 g (1½ oz) unsalted butter
1 tsp freshly ground pepper

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large stockpot (8 L / 8 qt)

1 ladle

1 paring knife

1 colander, 30 cm (12 in)

03 — Method

Scrape and wash the mussels in cold water, then steam them open 5 min in the pot with the dry white wine. Shell them, keeping the strained liquid.
Slice the onions and leeks and sweat in the pot with the butter about 10 minutes over low heat until very soft.
Peel and cube the potatoes, add to the vegetables, pour in the strained mussel liquid and top up with hot water to cover.
Simmer about 20 minutes until the potatoes are tender, then gently add the white fish fillets, cut into large pieces.
Poach 5 min over low heat without stirring, then add the crème fraîche and shelled mussels and heat through without boiling.
Pepper generously, adjust the seasoning and serve hot in shallow bowls with country bread.