Seafood chowder! This creamy fish soup with mussels has a surprising smokey flavour due to the smoked salmon and bacon.
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.
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.
Turn down the heat and add the cream while you stir the soup.
Cut the fish in 2cm pieces and add to the soup. Then add the mussels and put on the lid without stirring the mussels.
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.
- 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