Name: French country fish & mussel stew
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: French
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 tomato chopped; 400g can cannellini bean drained; 265g pack skinless sustainable fish fillets, such as haddock or cod, cut into chunks; 350g fresh mussel scrubbed and beards removed; 2 tbsp chopped fresh parsley

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French country fish & mussel stew

French country fish & mussel stew

Sara Buenfeld

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 5 out of 5.3 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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 tomato

chopped
400g can cannellini bean

drained
265g pack skinless sustainable fish

fillets, such as haddock or cod, cut into chunks
350g fresh mussel

scrubbed and beards removed
2 tbsp chopped fresh parsley

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Nutrition: per serving

kcal323

low
fat5g

low
saturates1g
carbs19g
sugars8g
fibre8g
protein49g
salt2.1g

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.

Recipe from Good Food magazine, February 2014

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A star rating of 5 out of 5.3 ratings

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