Seafood Chowder

A deliciously creamy dish, filled with smoked haddock and mussels, this rustic soup is a must have meal for seafood lovers. Serve with crusty bread for a hearty finish. 

Serves 4


200g smoked haddock
600g mussels
300ml mussel stock
1 onion, finely chopped
3 garlic cloves, finely chopped
300ml white wine
200g smoked lardons
200g potatoes, chopped into 1cm cubes
200g Parsnips
200ml fish stock
200g single cream
Salt and black pepper
1 bay leaf
1 handful fresh parsley, chopped
30g butter


1) Pour the wine into a saucepan on a medium heat and simmer gently. Add the mussels, shake well and place a lid on. Steam for a few minutes until all the shells are open. Discard any that don’t open. Strain the mussels, saving the liquid as stock.

2) Melt the butter in a heavy-based casserole. Add the onion and lardons and fry until softened. Then add the garlic. Sauté for a few minutes. Pour in the fish stock, mussel stock and the bay leaf. Gently place the smoked haddock in it. Simmer for 4min until the fish is poached. Remove and set aside to cool. Stir the potato cubes and diced parsnips into the broth. Simmer for about 20min.

3) Meanwhile, remove two thirds of the mussels from their shells. When the potatoes and parsnips are cooked blend in a food liquidizer until smooth, place the shelled mussels back into the mix. Save a few with shells for garnishing. Flake the fish into the mix, discarding the skin. Pour in the cream and season to taste. Add the final few mussels, heat gently and serve hot in bowls with crusty bread.


Seafood Chowder