300g potatoes, peeled and chopped into small pieces
1 litre fish stock or veg stock
160ml double cream
150g cod or hake
150g salmon skinless, cut into 2cm pieces
250g smoked haddock, cut into 2cm pieces
1kg mussels
1 tbsp finely chopped flat-leaf parsley
Sea salt & freshly ground pepper
1. Heat the butter in a large saucepan over medium to high heat. Add the shallot, garlic leek thyme and cook for 3–4 minutes until softened. Stir in the pancetta and cook until lightly golden. Season with salt and pepper, then add the potatoes and cook for a further 2–3 minutes. Pour in the fish stock and bring to a gentle simmer.
2. Allow to simmer for 10–15 minutes, until the potatoes are cooked through but still holding their shape. Reduce the heat slightly, stir in the cream, and maintain a gentle simmer.
3. Add the cod (or hake), salmon, smoked haddock, and mussels. Simmer gently for about 5 minutes, or until the fish is cooked and the mussels have opened. Discard any mussels that remain closed.
4. Remove from the heat and ladle into warmed bowls. Finish with a scattering of chopped parsley before serving.
