Creamy fish & mussel soup

Creamy fish & mussel soup

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

A healthy fish stew which takes just 30 minutes

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
185
protein
72g
carbs
8g
fat
7g
saturates
3g
fibre
1g
sugar
1g
salt
3.45g

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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, April 2006

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Comments

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longtallj's picture

Made this for 3, varied the ingredients slightly as we had mussels, prawns and smoked haddock in the fridge and as I didn't have any parsley added fresh coriander instead which gave a pleasant aroma and flavour. Easy to make and very filling.

yumminesss's picture

Someone must know how many people this serves??

tammymcminn's picture

How many people does this serve?

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