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Heat the reserved oil from the mussels and the butter in a frying pan. Add the onion, garlic and potato and fry until golden. Add the flour and stir through.
Add the fish stock, mussels, seafood mix and hake and mix well.
Beat the cream cheese, milk and lemon juice together and add to the seafood mixture.
Simmer over low heat for 5 – 10 minutes or until the seafood is cooked through.
Season to taste and sprinkle with parsley. Serve with crusty bread.
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