Serves: 4
Prep time: 10-minutes
Cook time: 40-minutes

5 Stalks of Celery (finely chopped)
25g Butter
500g Cod (chopped & de-skinned)
1 Knorr Fish Stock Cube
200g Boiling Water
160g Prawns
160g Mussel Meat
270g Double Cream
140g Lactose-Free Yogurt
25 Fresh Parsley Leaves (finely chopped)
4 Fresh Sprigs of Thyme
Salt & Pepper

What you will need:
Large saucepan (preferably with a lid)
Non-stick frying pan
Pyrex measuring jug

How to make:

  1. Add celery to saucepan along with half of your butter; soften and stir on a low heat for 10 minutes (with lid on).
  2. Then in frying pan, lightly fry cod in the remaining butter on a medium heat for about 5 minutes.
  3. Pour boiling water into your Pyrex jug add stock cube, stir until dissolved.
  4. Add fish stock, fried cod, prawns, mussels, cream, yoghurt, seasoning and herbs into saucepan with celery. Simmer for 20 minutes (with lid on), stir every so often.
  5. When ready, serve hot. (Add more fresh parsley leaves if you have them)