Fresh shellfish, salmon and fish from my local fish market is such a lovely treat.
I have been cooking from a new cookbook la cigale, which is a collection of French classic recipes from owner Elizabeth Lind who pioneered the French market and bistro in Parnell, Auckland, New Zealand. The recipe for a French style seafood cream bound chowder caught my eye. It is French style with the mussels initially cooked in apple cider. This forms the basis for the stock which you add to the celery, shallot, carrot roux. My four hungry Man guests were silent as they started the meal. I accept this as a nod of approval when there is silence. Tonight I have the seven hour lamb leg due to be ready any minute, again from the same book. I have been re-enthused for some decadent French cooking. Pork terrine is next on my wish list.