Mussel and fennel chowder

The Preca sisters excel at anything fishy. They make a delicious soup with mussels and fennel, with at little bit of cream. 

Mussel and fennel chowder

Serves 4


  • fresh mussels 
  • 40g butter 
  • Salt and pepper
  • 2 bulbs fennel 
  • 2 tsp fennel seeds
  • 2 sticks celery, chopped 
  • 200ml fish stock
  • 2 potatoes, chopped 
  • 2 carrots, chopped 
  • Handful mint
  • Handful basil
  • Extra virgin olive oil 
  • 60g bacon
  • 400ml white wine 
  • 500g sea bass (spnott)
  • 100ml cider
  • 25ml cream


  1. Heat 3 tbsp of olive oil in a large skillet over medium-high heat. 
  2. Add the bacon, garlic and butter, stirring frequently until garlic is fragrant and light golden, (approx. 1 - 2 mins).
  3. Add the wine and let it reduce then add the cider.
  4. Combine the chopped fennel, potatoes, carrots, celery and add the fish stock.
  5. Stir in the mussels toss evenly.
  6. Bring to boil, cover, and cook until mussels are all opened (approx. 3 – 5 mins).
  7. Stir in the white fish, herbs a little cream and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 1 April, 2016.

Want to try this delicious dish but don't want to do the cooking? The Preca sisters have put this on their specials menu for this week only at Palazzo Preca and The King's Own Band Club, both in Valletta.

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