Instructions: Place the onion carrot and olive oil in a large saucepan on the simmering plate and lay the haddock on top skin side up. Cover with a lid and cook for 5 minutes until the vegetables are pale golden and the skin and bones separate from the fish.

Uncover the pan and set aside to cool for 1 to 2 minutes then lift off and discard the skin and bones.

lightly flake the fish add the milk to the saucepan and bring to the boil on the boiling plate.

Add the drained beans and the tomatoes plus the entire contents of the packet of mussels.

Bring to a fast boil for 1 to 2 minutes season to taste then sprinkle with the herds and serve with hot crusty bread.

Vacuum packed mussels are widely available and take all the hassle out of making this soup. Use an empty pair of shells as tweezers to pick the mussels out of their shells. Prepared very easily with vacuum packed mussels this robust and aromatic soup makes a most satisfying lunch on a cold day.

Serves 4

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