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Mussel, haddock and salmon stew

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For the stew

  • 250g/9oz smoked haddock, cut into 1.5cm cubes
  • 200g/7oz salmon, cut into 1.5cm cubes
  • 4 carrots, cut into 1cm cubes and blanched
  • 2 potatoes, cut into 1cm cubes and blanched
  • 1 leek, cut into 1cm cubes
  • 2 tbsp flatleaf parsley, roughly chopped
  • salt and freshly ground black pepper

To serve

  • 4 slices country bread, griddled