3cupsfish stock720ml (or a light stock, if you don't have)
6ozhaddock160g, or cod
½cupheavy cream120ml double cream
Finely dice the onion, thinly slice the bacon and peel and dice the potatoes into around ½in/1cm dice.
Melt the butter in a medium pot over a medium heat and add the onion. Soften for a minute or two then add the bacon. Cook around 5 minutes until bacon is cooked but not browning and onion is translucent.
Add the potatoes, cook a minute then add the thyme, bay leaf and stock. Season with a little salt and pepper. Bring to a simmer and simmer for around 10-15 minutes until the potatoes are cooked but not falling apart (they'll be just tender to a knifepoint).
As it's simmering, dice all the fish in roughly bite-sized pieces, removing any skin, and wash the mussels. Once the potatoes are tender, add the smoked haddock, haddock, salmon and mussels to the pot. Gently push the fish and mussels under the stock and cook for another 5 minutes until the fish is cooked and the mussels open up. Discard any mussels that don't open.
Remove from the heat, add the cream and parsley and serve.
Note - you can use a different mix of fish, as you prefer, and increase the potato and/or stock. If you don't use all and need to reheat at a later point, make sure you only warm and don't boil.