2 lb mussels or prawns
150 mL dry white wine
3 tbsp butter
3ribs celery, thinly sliced
mushrooms, cut into small pieces
1 red pepper, chopped
2 onions, chopped
1/2 tsp salt1
1/2tsp sweet paprika
1/4 tsp cayenne pepper
3 tbsp all-purpose flour
1-1/2 cups water1
clam juice or asian lobster fish sauce
2 yellow-fleshed potatoes, peeled and cubed
haddock or salmon fillet, or other firm-fleshed fish fillets, cut into chunks
chopped fresh parsley
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. In saucepan, bring mussels and wine to boil over high heat. Reduce heat and simmer, covered, until mussels open, about 5 minutes. Strain, reserving broth; discard any mussels that do not open. Let cool enough to handle. Remove and discard shells; set mussels aside.
Melt butter over medium heat; fry celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 1 minute.
Stir in reserved broth, water and clam juice, scraping up any brown bits on bottom of pan. Add potatoes; bring to boil. Reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes.
Stir in fish; bring to boil. Reduce heat and simmer for 5 minutes. Stir in cream, mussels and parsley. Stir until heated through, about 2 minutes.
Enjoy with a glass of chilled white wine.