Seafood chowder

Preparation

• 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.