6-8 rashers good quality smoked streaky bacon, cut into strips
450g/1lb un-dyed smoked haddock, skinned, pin-boned and cut in to bite-sized pieces
900g/2lb potatoes (floury), peeled and cut into 2cm/¾in cubes
450g/1lb mussels, cleaned, steamed in white wine and shelled
1 medium onion, peeled and finely chopped
2 medium carrots, peeled and finely diced
3 small garlic cloves, crushed
85g/3oz unsalted butter
290ml/½ pint full-fat milk
splash of double cream
mussel liquor, strained
sea salt and freshly ground black pepper
½ lemon, juiced and finely grated zest
¼ bunch picked flatleaf parsley, washed, dried and shredded, to finish
Sweat the bacon, onions, potatoes and carrots in butter in a large heavy bottom casserole pan on a moderate temperature, until the vegetables become translucent.
Add the garlic, mussel liquor, water and a pinch of sea salt and bring to the boil. Simmer for 10 minutes, then add the haddock and poach together for 15 minutes.
Gently, add the milk and cream and stir until smooth. Add the lemon juice and zest and taste for seasoning. To finish, add the mussels, black pepper and flatleaf parsley.
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