|1/2 cup||bacon lardons|
|4||shallots — finely chopped|
|2||leeks — finely sliced|
|3||celery stalks — finely chopped|
|2 tbsp||all-purpose flour|
|950 ml||clam juice, tinned|
|2.8 l||seafood stock|
|1||large potatoes — chopped|
|18||fresh mussels — raw|
|230 g||cod — or any firm white fish|
|230 g||smoked haddock|
|1||fresh lemon — zest and juice|
|coarse sea salt and black pepper to taste|
In a large saucepan, sautée the bacon lardons on a high heat until crispy.
Remove the bacon, while retaining the bacon fat.
Sautée the chopped shallots, leeks and celery in the bacon fat for 3 minutes.
Add the flour and combine thoroughly.
Add the clam juice, fish stock, cubed potato and whole mussels. Cover and cook until the mussels open.
Add the fish fillets and scallops.
Add the zest and juice of one whole lemon.
Add salt and pepper to taste. Serve hot.
Gordon Ramsay: Uncharted season two premieres with its South African episode on 26 August at 9pm on National Geographic (DStv 181, StarSat 220)