Halibut, mussel and saffron stew

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

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