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Halibut, mussel and saffron stew
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A simple but elegant seafood stew is taken to a new level with a fragrant French white.
small pinch saffron
2 tbsp olive oil
1 fennel bulb, trimmed and chopped
2 leeks, trimmed and finely sliced
1kg fresh mussels, cleaned
400g cherry tomatoes
2 garlic cloves, roughly chopped
300ml Paul Mas Viognier/Sauvignon
400g halibut fillet (fresh, or frozen and defrosted), skinned and cut into 2cm cubes
25g flat leaf parsley, finely chopped
toasted sourdough, to serve
1. In a cup, cover the saffron with 2 tbsp just-boiled water; set aside. Put the oil in a flameproof casserole dish or deep-sided frying pan and set over a low-medium heat. Add the fennel and leeks with a pinch of salt. Cook over a low heat, stirring often, for 15 minutes, until softened. Check through the mussels and discard any open ones that don’t close when tapped on a hard surface.
2. Halve the tomatoes, add them to the pan together with the garlic and cook for a further minute. Turn the heat up to high and pour in the wine. Bubble down for a few seconds, then add the saffron and its liquid, along with the mussels and halibut. Cover and turn the heat down to low. Simmer gently for 5 minutes until the mussels have opened and the fish is cooked through and opaque. Discard any mussels that remain tightly shut. Season, ladle into warm bowls, scatter over the chopped parsley and serve with the sourdough.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2020.