zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Halibut, mussel and saffron stew

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Halibut, mussel and saffron stew

    A simple but elegant seafood stew is taken to a new level with a fragrant French white. 

    • Preparation time: 25 minutes
    • Cooking time: 25 minutes
    • Total time: 50 minutes

    Serves: 4

    Ingredients

    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 

    Method

    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    0 stars

    Glossary