Halibut, mussel and saffron stew

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 566.2
  • Total Fat: 14.3 g
  • Cholesterol: 130.6 mg
  • Sodium: 958.1 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 8.6 g
  • Protein: 75.9 g

View full nutritional breakdown of Halibut, mussel and saffron stew calories by ingredient
Submitted by:

Number of Servings: 4


    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
    2-3tbsp freshly chopped flat leaf parsley
    500g halibut, skinned and cut into chunks


I used mussels out of their shells. Knor fish stock pots work well - I used 2


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.

Serving Size: serves 4

TAGS:  Fish | Dinner | Fish Dinner |

Rate This Recipe