Halibut, mussel and saffron stew

Name: Halibut, mussel and saffron stew Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 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

Minutes to Prepare: 5
Minutes to Cook: 30

Number of Servings: 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

Directions

Heat the oil in a large, heavy-based pan and saut� the onion for 2-3 minutes. Stir in the tomato pur�e, 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.

Serving Size:�serves 4

Servings Per Recipe: 4

Nutritional Info Amount Per Serving