Seafood chowder

  • 4 persons
  • cooking time: 30 min
  • difficulty


  • 7-ounce mussels
  • 7-ounce fresh salmon
  • 7-ounce fresh hake
  • 3 1/2 -ounce smoked salmon
  • 1 3/4 -ounce bacon, in chunks
  • 1 waxy potato, peeled
  • 6 1/2 cup fish stock
  • 1 cup cream
  • Parsley, roughly chopped
  • 1 onion, finely chopped
  • butter

How to prepare

Seafood chowder! This creamy fish soup with mussels has a surprising smokey flavor 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.