Steps
- Melt 1 tablespoon of unsalted butter in a pot over medium-high heat. Cook 1 finely chopped onion for 3-4 minutes, until soft. Add 50g of cubed pancetta and fry until colored.
- Season with salt and pepper. Add 300g of peeled diced potatoes and cook gently for 2-3 minutes. Add 1 liter of fish stock and simmer for 10-15 minutes, until just tender.
- Lower the heat and stir in 160ml of heavy cream. Cut 150g of skinless cod, 150g of skinless salmon, and 250g of skinless undyed smoked haddock into ¾in / 2cm pieces.
- Add the fish and 1kg of cleaned mussels in their shells. Simmer gently for 5 minutes, until the fish flakes and the mussels open. Discard unopened mussels and garnish with chopped parsley.