Creamy fish & mussel soup

10-30 minutes 200 kcal or less cod fish fish stock french hake hoki mains make ahead mussles pollack quick salmon soup stew

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Ingredients

500g pack mussel in creamy sauce (find these in the chilled aisle)

1l strong, hot fish stock (we used Knorr Touch of Taste concentrate)

500g floury potato , cut into sugarcube-size pieces

200g mixed fish

small bunch flatleaf parsley

Method

Drain the sauce from the mussels into a large saucepan and add the stock. Tip in the potatoes, cover and bring to the boil. Once boiling, take off the lid and simmer for about 12 mins or until the potatoes are very tender.

Meanwhile, cut the fish into large chunks and roughly chop the parsley. Stir the fish and mussels into the soup, then bring back to a simmer for about 3 mins or until the fish has changed colour and flakes easily. Stir in most of the parsley, then serve scattered with the rest of the parsley and eat with crusty bread.