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Creamy fish & mussel soup

Creamy fish & mussel soup

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

A healthy fish stew which takes just 30 minutes

  • Easily halved
Nutrition: per serving
NutrientUnit
kcal185
fat7g
saturates3g
carbs8g
sugars1g
fibre1g
protein72g
salt3.45g
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Ingredients

  • 500g pack mussel in creamy sauce (find these in the chilled aisle)
  • 1l strong, hot fish stock (we used Knorr Touch of Taste concentrate)
  • 500g floury potato , cut into sugarcube-size pieces
  • 200g mixed fish
  • small bunch flatleaf parsley

Method

  • STEP 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.

  • STEP 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 TIPS
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

Goes well with

Recipe from Good Food magazine, April 2006

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Overall rating

Rating: 5 out of 5.3 ratings
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