Going Dutch

This week we stuck with the old standbys with just a couple of new things to share.
We haven't had a fish soup for ages and this week we tried a variation on an old favourite.  For 2, steam a dozen mussels in 1/2 cup white wine until the mussels have opened.  Set the mussels aside and strain the cooking liquor through a fine sieve.  You'll want about 3/4 cup of liquid.  Set a couple of mussels aside to garnish & halve the rest.  Rinse out the pan and put it back on the heat with a little olive oil & butter, 1/2 leek finely sliced & 1/2 fennel bulb finely sliced.  Season, cover & cook over a low heat about 10 mins until tender.  Add a clove of crushed garlic, some fresh thyme & a pinch of saffron.  Cook about a minute.  Add the mussel liquor, 1 1/2 cups chicken stock & 1/4 cup cream.  Bring to the boil & simmer 10 minutes. Add about 300g firm white fish cut into bite-sized pieces.  We used  porae from Yellow Brick Road - responsibly caught via long-line on day boats, traceable, certified by Friends of the Sea.  I added that because, if you check the app I mentioned last week, porae is listed as a bad choice.  Simmer 3 mins or so until the fish is just cooked then take off the heat and add the mussels & some chopped parsley.  Add a reserved mussel to each bowl along with some fennel fronds & a grind of black pepper.  Serve with freshly baked sourdough.
A real find this week was the Dutch favourite Stamppot.  This is Dutch sausage & mash & is divine.  I found the recipe on a Dutch blog along with other interesting ideas so we may be trying some Dutch fare over winter. I pretty much followed this recipe to the letter and although I was sceptical about the vinegar it was perfect addition. The recipe recommends adding a stock cube to the potato cooking water but, in fact, I boiled the potatoes in our home made stock.  I bought the rookworst at Moore Wilson and again I didn't expect to like it but it was delicious.  I also think this would be nice with a good pork sausage and a blob of apple butter.  Did I mention that I had made it again this year, but this time with more sugar because last year it didn't keep well?  This year's batch is much firmer & could be spreadable but still delicious.
We also went back to that old favourite kedgeree. We got some beautiful smoked fish from YBR but I can't recall what it was.  I was reminded how much I love kedgeree and I'm sure it will reappear on our table before too long. 
Next week is going to be interesting.  Harriet has challenged us to spend no more than $21 on the entire week's food including coffees and other treats.  I feel confident we can do it.  I'll let you know how we go.  If you have any suggestions please share.  Alternately if you have any suplus in your gardens they would be welcome too.