Halibut, mussel and saffron stew

  • Rating: 5 stars
  • Takes: 5 mins to prepare and 30 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
  • salt
  • pepper
  • 450g mussels, washed and de-bearded
  • 2-3tbsp freshly chopped flat leaf parsley
  • 500g halibut, skinned and cut into chunks

Each serving contains 340 calories, 5.8g sugar, 8.6g fat, 1.2g saturates and 0.9g salt.

Method

Heat the oil in a large, heavy-based pan and sauté the onion for 2-3 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 halibut and mussels, cover and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that don't open.

Gently stir in the parsley and serve immediately.

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