French country fish & mussel stew

French country fish & mussel stew

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
323
protein
49g
carbs
19g
fat
5g
saturates
1g
fibre
8g
sugar
8g
salt
2.1g

Ingredients

  • 1 tsp rapeseed oil
  • 2 unsmoked bacon medallions or turkey rashers, chopped
  • 1l hot fish stock
  • generous pinch of saffron
  • 1 large carrot, finely diced
  • 1 celery stick, finely chopped
  • 2 leeks, well washed and thinly sliced
  • 350g tomatoes, chopped
  • 400g can cannellini beans, drained
  • 265g pack skinless sustainable fish fillets, such as haddock or cod, cut into chunks
  • 350g fresh mussels, scrubbed and beards removed
  • 2 tbsp chopped fresh parsley

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Method

  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.

Recipe from Good Food magazine, February 2014

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