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“Relaxing fish stew”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. First make the stock: put the bones, quartered onions, whole carrots, halved celery sticks and bay leaves into a pan and cover with water. Rip the stalks from the parsley and submerge them (keep the leaves for chopping later). Add the rosemary and the whole garlic cloves and bring up to a simmer. Skim off the scum, then turn the heat down so that it's just steaming (no bubbles) for about 30 minutes.
  2. Meanwhile, in a wide, heavy-based pan, gently sweat the rest of the veg in the olive oil so that they soften but don't colour.
  3. Once the veg have had about 10-15 minutes, take the lid off and stir in the chopped parsley, drop in the whole chilli and pour in the wine. Reduce by half, then tip in the tomatoes. Reduce by half again, and add the beans.
  4. When the stock is ready, strain it straight onto the veg, turn the heat up high and keep stirring and reducing until you have a depth of about 3 inches in your pan. Submerge your fish and mussels into the stew. Season well, turn the heat down to medium and put a lid on.
  5. When the fish is opaque and looking like it wants to fall apart and the mussels are opened, it's ready.
  6. Serve with a piece of lemon.

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