FRENCH COUNTRY FISH & MUSSEL STEW

French country fish & mussel stew image

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

Provided by Sara Buenfeld

Categories Dinner

Time 30m

Number Of Ingredients 12

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 323 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 49 grams protein, Sodium 2.1 milligram of sodium