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French country fish & mussel stew

French country fish & mussel stew

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
HighlightNutrientUnit
low inkcal323
low infat5g
saturates1g
carbs19g
sugars8g
fibre8g
protein49g
salt2.1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2014

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Rating: 5 out of 5.3 ratings
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