Smoked haddock and mussel chowder Recipe

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30 min

Nutrition per portion

Calories 326 kCal 16%
Fat 15g 21%

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


  • 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.

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Top Tip

Remember to discard any mussels that haven't opened after cooking.