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Cod, mussel and saffron stew recipe

Cod, mussel and saffron stew recipe

50 ratings

This luxurious stew is a simple way to make the most of super fresh seafood. Tender cod and mussels are cooked in a fragrant saffron and tomato stock for an elegant one-pot meal. See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 268 calories / serving
  • Dairy-free


  • 1 tbsp olive oil
  • 1 tbsp tomato puree
  • 1 onion, chopped
  • 1 tbsp tomato purée
  • large pinch saffron
  • 400g can chopped tomatoes
  • 400g can haricot beans
  • 450ml fishstock, hot
  • 2 tbsp white wine vinegar
  • 450g mussels, washed and de-bearded
  • 500g skinless cod or haddock fillet, cut into 3cm chunks
  • 2-3 tbsp freshly chopped flat leaf parsley
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    5g 8%
  • Saturates

    1g 5%
  • Sugars

    6g 7%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 18.4g Protein 34g Fibre 7.2g


  1. Before cooking, discard mussels with cracked or broken shells, as well as those with open shells that do not close when you tap them. After cooking, discard any mussels that haven’t opened fully during the cooking process. It's very important to follow these guidelines to avoid eating mussels that are not safe to consume.
  2. Heat the oil in a large, heavy-based pan and gently sauté the onion for 5 mins. Stir in the tomato purée, then add the saffron, tomatoes, beans and stock. Bring to the boil and simmer for 15-20 mins.
  3. 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 mins, or until the mussels have opened. Discard any mussels that haven't opened fully during the cooking process.
  4. Season with salt and pepper, scatter with parsley and serve immediately.

See more Fish recipes

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