• 500ml Freja Fish Bone Broth
  • 100g Fresh meaty white fish (such as monkfish)
  • 150g Raw Prawns (can use frozen)
  • 250g Fresh Mussels
  • 200g Maris Piper potatoes, peeled and chopped into 2cm cubes
  • 1 tbsp chopped Parsley


  1. Heat the Freja Fish Bone Broth with 250ml of water in a pan and when simmering, add the potatoes and cook for 10 minutes.
  2. Whilst the potatoes are cooking, chop the white fish into chunks.
  3. When the potatoes are nearly done, add the fish, prawns and mussels to the pan and cook for 3 minutes until the fish is done. Season and check for any unopened mussels and discard.
  4. Ladle into two bowls and sprinkle with fresh parsley. Serve with warm crusty bread.