French country fish & mussel stew

French country fish & mussel stew

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(4 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4
This rustic fish broth is perfect for entertaining. Use sustainable white fish such as haddock and add to a saffron-flavoured light sauce

Nutrition and extra info

Nutrition: per serving

  • kcal323
  • fat5g
  • saturates1g
  • carbs19g
  • sugars8g
  • fibre8g
  • protein49g
  • salt2.1g
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  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 unsmoked bacon medallions or turkey rashers, chopped



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 1l hot fish stock
  • generous pinch of saffron



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 large carrot, finely diced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 leek, well washed and thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 350g tomato, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400g can cannellini bean, drained
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 265g pack skinless sustainable fish fillets, such as haddock or cod, cut into chunks
  • 350g fresh mussel, scrubbed and beards removed



    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 2 tbsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  1. Heat the oil in a large non-stick pan with a lid. Add the bacon or turkey rashers and stir-fry over a high heat for 1 min. Pour in the stock, then stir in the saffron, carrot, celery and leeks. Cover and cook for 10 mins over a medium heat.

  2. Add the tomatoes and beans to the pan, and cook for 10 mins more until the veg is tender. The consistency will be quite brothy, so if you fancy a thicker texture, use a hand blender and purée a little soup in the pan to thicken it.

  3. Stir in the fish and mussels, cover and cook for 5 mins more until the fish is just cooked and the mussels open. There will be too many shells, so take some of the mussels out of them. Stir through the parsley, then ladle into soup plates.

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Comments (1)

Tom Hiles's picture

We found the stew a bit bland as directed above, perhaps richer sweeter tomatoes would've been better. I recooked the leftovers the next day, adding in some smoked haddock fillets (I'd used unsmoked cod initially) and a good blob of tomato puree, and it was much more satisfying.

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