Cod, mussel and saffron stew

  • Rating: 4 stars
  • Takes: 5 mins to prepare and 35 mins to cook
  • Serves: 4

Ingredients

  • 1tbsp olive oil
  • 1 onion, chopped
  • 1tbsp tomato puree
  • large pinch saffron
  • 400g can chopped tomatoes
  • 400g can haricot beans
  • 450ml fishstock, hot
  • 2tbsp white wine vinegar
  • 450g mussels, washed and de-bearded
  • 500g skinless cod or haddock fillet, cut into 3cm chunks
  • 2-3tbsp freshly chopped flat leaf parsley
  • salt
  • pepper

Each serving contains 295 calories, 7g sugar, 6g fat, 1g saturates and 1.3g salt.

Method

Heat the oil in a large, heavy-based pan and gently sauté the onion for 5 minutes. Stir in the tomato purée, then add the saffron, tomatoes, beans and stock. Bring to the boil and simmer for 15-20 minutes.

Stir in the vinegar and season. Gently stir in the mussels, scatter the cod or haddock on top, pushing into the liquid gently. Cover and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.

Season with salt and pepper, scatter with parsley and serve immediately.

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