Creamy Fish & Mussel Soup
In this delicious seafood chowder recipe, tender mussels, mixed fish, and creamy potatoes come together in a flavorful broth. The addition of fresh parsley adds a vibrant touch to this comforting dish, perfect for cozy nights in. Serve with crusty bread for a hearty and satisfying meal.
— Constant Cookbook
Ingredients
- 500g pack mussels in creamy sauce (find these in the chilled aisle)
- 1l strong, hot fish stock (we used Knorr Touch of Taste concentrate)
- 500g floury potatoes , cut into sugarcube-size pieces
- 200g mixed fish
- small bunch flatleaf parsley
Instructions
- Drain the sauce from the mussels into a large saucepan and add the stock. Tip in the potatoes, cover and bring to the boil. Once boiling, take off the lid and simmer for about 12 mins or until the potatoes are very tender.
- Meanwhile, cut the fish into large chunks and roughly chop the parsley. Stir the fish and mussels into the soup, then bring back to a simmer for about 3 mins or until the fish has changed colour and flakes easily. Stir in most of the parsley, then serve scattered with the rest of the parsley and eat with crusty bread.
Cook Time
15M
Prep Time
PT10M
Nutrition
- Calories: 185 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 72 grams protein
- Sodium Content: 3.45 milligram of sodium
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