Smoked Haddock, Salmon and Mussel Soup

Smoked Haddock, Salmon and Mussel Soup

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2 tbsp butter
1 onion, halved and thinly sliced
3 large cloves of garlic, thinly sliced
1 leek, thinly sliced
1 lb potatoes, cubed
3/4 lb smoked haddock
1/4 lb smoked salmon
3 cups milk
1/2 tsp black pepper
2 bay leaves
1 quart fresh mussels
Parsley, chopped


Cook the onion, garlic and leek in the butter until the onion and leek are tender.  Add the potatoes and place the whole pieces of haddock and salmon on top.  Add 1 1/2 cups of the milk, water to cover, the pepper and bay leaves, bring to a boil and simmer for about 5 minutes or until the fish begins to flake.  Remove the fish and set aside.  Continue to cook the potatoes until they are tender.

Add the rest of the milk, then bring to a boil and add the mussels.  Cover and cook until the mussels open.  Gently stir in the reserved fish, sprinkle with parsley and serve.