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21 August 2014,16:07 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Put the parsnip, carrots, onion, celery, bacon, lemon juice, saffron strands and fish heads in a large saucepan with water and bring to the boil. Boil gently for about 20 minutes or until reduced by half.
  • Discard any mussels that are open and don't close when tapped sharply. Add the rest to the pan of stock.
  • Cook for about 4 minutes until they have opened. Strain the soup and return the liquid to the pan. Discard any unopened mussels, then remove the remaining ones from their shells and set aside.
  • Add the leeks and shallots to the soup, bring to the boil and cook for 5 minutes. Add the dill and haddock, and simmer for a further 5 minutes until the fish is tender.
  •  Remove the haddock, using a slotted spoon, then flake it into a bowl, using a fork.
  • In another bowl, whisk together the eggs and double cream. Whisk in a little of the hot soup, then whisk the mixture back into the hot but not boiling liquid.
  • Continue to whisk for several minutes as it heats through and thickens slightly, but do not let it boil.
  • Add the flaked haddock and mussels to the soup and check the seasoning. Garnish with tiny sprigs of dill and serve piping hot.


  • 2 parsnip,quartered
  • 4 carrots, quartered
  • 2 onion, quartered
  • 4 celery sticks, quartered
  • 4 smoked bacon rashers, rinds removed
  • Juice of 1 lemon
  • Pinch of saffron strands
  • 500 grams fish heads
  • 500 grams live mussels, scrubbed
  • 2 leek, shredded
  • 4shallots, finely chopped
  • 4 tablespoon chopped dill, plus extra sprigs to garnish
  • 500 grams haddock, skinned and boned
  • 5 egg yolks
  • 4 tablespoon double cream
  • Salt and ground black pepper

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