French Seafood Stew
French Seafood Stew



  • 1 tsp veg oil
  • 2 bacon rashers, chopped (optional)
  • 1 litre hot fish stock
  • Pinch of saffron
  • 1 carrot, diced
  • 1 celery stalk, chopped
  • 2 leeks, thinly sliced
  • 350g tomato, chopped
  • 250g flaky fish fillets, cut into chunks
  • 1 tin of cannellini beans, drained
  • 350g fresh mussels, cleaned and checked
  • 2 tbsp parsley, chopped
  • Heat the oil in a large lidded pan, and fry the bacon (if using) for 1 minute. Pour in the stock, and stir in the carrot, leeks, celery, and saffron. Cover, cook for 10 mins, then add the tomatoes and beans, and cook for 10 mins more.
  • Stir in the mussels and fish, and cook for 5 mins to firm up the fish and cook the mussels (which should all open). Stir through the parsley, season well, then serve in bowls with crusty bread.
25 mins
4 serving

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