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Poached salmon with mussel broth


  • Put the garlic, 1 heaped tbsp chopped red onion, the wine and mussels in a wok (or large non-stick pan) and steam, removing the mussels as they open (discarding any that don't).
  • At the same time, heat a little oil in a large heavy-bottomed pan and gently saute ½ finely sliced red onion with the leek, fennel, celery and carrots until softish, continually stirring.  Then add a decent amount of stock with the mussel stock. Turn the heat up and simmer until the vegies are tender. Check for seasoning.  
  • Turn the heat down, lay the fish on top, cover and gently simmer. When ready, carefully remove the salmon and add the mussels and parsley to the pan. Turn the heat up a little and briefly cook.
  • To serve, mound the mussel mixture in individual flat soup bowls and top with salmon.


  • 2 garlic cloves, crushed
  • 1 red onion
  • ½ cup dry white wine
  • 1 kg mussels, cleaned & debearded
  • olive oil
  • ½ leek, white part only, cleaned & finely sliced
  • ½ small fennel bulb, cored & finely sliced
  • 1 celery stalk, sliced
  • 4-5 baby carrots, sliced
  • fish or vegetable stock
  • sea salt & freshly ground pepper
  • 4 x 180 gm salmon steaks
  • 1 heaped tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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