Seafood chowder
Fish tales
Magazine

Seafood chowder

Recipe

Seafood chowder! This creamy fish soup with mussels has a surprising smokey flavour due to the smoked salmon and bacon.

  • 1

    Add butter into a hot pan. When the butter is melted, add the bacon chunks and let it fry for 3 minutes. Then add the chopped onion.

  • 2

    Cut the potatoes in 1cm cubes and add them to the pan. Then pour in the fish stock and add 2 bay leaves. Bring to a boil and let it simmer for 12 minutes.

  • 3

    Turn down the heat and add the cream while you stir the soup.

  • 4

    Cut the fish in 2cm pieces and add to the soup. Then add the mussels and put on the lid without stirring the mussels.

  • 5

    After 3 minutes, take off the lid and serve your creamy soup into a bowl. Finish it off with the smoked salmon and some fresh parsley.

Ingredients

  • - 200 g. mussels

  • - 200 g. fresh salmon

  • - 200 g. fresh hake

  • - 100 g. smoked salmon

  • - 50 g. bacon, in chunks

  • - 1 waxy potato, peeled

  • - 1,5 l. fish stock

  • - 250 ml. cream

  • - Parsley, roughly chopped

  • - 1 onion, finely chopped

  • - butter

  • 30 min
  • 4 persons