Serves 6
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  1. Melt the butter in a large pot over a medium-high heat. Cook the bacon for 3-4 minutes until lightly golden.
  2. Add the onion and cook for 5-6 minutes until softened. Add the thyme, bay leaf and potatoes and cook gently for 2-3 minutes before adding the fish stock. Season with salt and black pepper.
  3. Simmer for 10-15 minutes until the potatoes are just barely tender. Add the cod, salmon, smoked haddock and mussels and simmer gently for 5-6 minutes. Remove and discard any mussels that haven’t opened.
  4. Remove the pot from the heat and stir through the dill and cream, being gentle to avoid breaking up the pieces of fish.
  5. Divide between warmed serving bowls and garnish with extra dill.

Nutrition Facts

Per Serving
475kcals, 22.8g fat (10g saturated), 17.2g carbs, 1.4g sugars, 48.5g protein, 1.8g fibre, 1.045g sodium