Farmhouse Fish and Mussel Stew

Charmaine Lu -
  • 1 tsp oil
  • 2 bacon rashers, chopped
  • 1 litre fish stock
  • Pinch of saffron
  • 1 diced carrot
  • 1 chopped celery stalk
  • 2 sliced leeks
  • 400g tin of cannellini beans, drained
  • 250g haddock, skinned and cut into chunks
  • 350g fresh mussels, cleaned and rinsed
  • 2 tbsp chopped parsley
  • Fry the bacon in the oil for 1 minute, then pour in the stock, carrot, leeks and celery, then cook and cover for 10 mins. Add the beans to the pan and cook for 10 mins more - you want it to be quite brothy and aromatic.
  • Stir in the mussels and fish, then cover and cook for another 5 mins or until the mussels have all opened (discard any that remain closed). Stir through the parsley and serve with a crusty baguette.
25 mins
4 serving