Mateus Bistro's Seafood Chowder

Recipe provided by: Taste of Nova Scotia


1.5 lb fresh Nova Scotia mussels
1.5 lb haddock, cut into chunks
1 large white onion, diced
3 carrots, cubed
4 potatoes, cubed with skin on
2L water
2 cups 35% cream
2 Tbsp marjoram
  fresh bread


  1. Take 1 lb of the mussels, place in a pot with the water and bring to a boil.
  2. Once mussels are open, remove from the water and reserve your liquid.
  3. In a separate pot, saute the onion until translucent, then add carrots and potatoes and let sweat for one minute.
  4. Add the marjoram, mix, then add the reserved mussel liquid.
  5. Bring to a boil and let simmer until all vegetables are cooked.
  6. Meanwhile, shuck all the cooked mussels reserving the meat.
  7. Once the vegetables are cooked, add the shucked mussels, haddock, remaining fresh mussels and cream.
  8. Bring to a boil so that the fish is cooked and all mussels are open.
  9. Season with salt and pepper to taste and serve with your favourite locally baked bread!
  10. Enjoy!