Creamy fish & mussel soup
A healthy fish stew which takes just 30 minutes
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Difficulty and servings
Preperation and cooking times
Prep 10 mins
Cook 15 mins
- 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.
Pre-packed mussels
Vacuum-packed mussels are available in most supermarkets. They come in a creamy moules marinière-type sauce; perfect for adding to soups and pastas. Make sure to discard any shells that are not open
Per serving
185 kcalories, protein 72g, carbohydrate 8g, fat 7 g, saturated fat 3g, fibre 1g, salt 3.45 g
Recipe from Good Food magazine, April 2007.
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http://www.bbcgoodfood.com/recipes/3561/
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Difficulty and servings
Preperation and cooking times
Prep 10 mins
Cook 15 mins
Perfect meal in a bowl
Ingredients
Per serving
185 kcalories, protein 72g, carbohydrate 8g, fat 7 g, saturated fat 3g, fibre 1g, salt 3.45 g
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