Smoked haddock and mussel chowder
This deceptively luxurious soup mixes the flavours of the smoked fish and mussels with a creamy broth
- 450g (1lb) smoked haddock fillet
- 600ml (1pt) milk
- 1 bay leaf
- 40g (1½ oz) butter
- 2 leeks, washed, trimmed and sliced
- 2 celery stalks, chopped
- 2tbsp plain flour
- 450g (1lb) fresh mussels, scrubbed and de-bearded
- Fresh chopped parsley
- 4tbsp single cream
Remember to discard any mussels that haven't opened after cooking.
- Place the fish in a frying pan and pour over the milk. Add the bay leaf and bring to the boil, then reduce heat and simmer for 15 mins. Remove fish with a slotted spoon and roughly flake, discarding the skin and any small bones. Strain the milk.
- Heat the butter in a large deep pan and gently fry the leeks and celery for 8-10 mins until softened. Sprinkle over the flour and cook for 1 min, then gradually stir in the strained milk and 300ml (½ pt) water. Simmer for 15 mins, stirring occasionally.
- Meanwhile, place the mussels in a pan with 300ml (½ pt) water, cover and bring to the boil. Cook for 3-4 mins until the shells have opened. Drain, remove mussels from the shells, reserving eight in their shells for the garnish.
- Add the fish and mussels to the chowder with the parsley, reserving a few sprigs, and the single cream. Heat gently for 3-4 mins. Season to taste. Serve garnished with the mussels in their shells and reserved parsley.
Nutritional information per portion
- Calories 326(kcal)
- Fat 15.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.