French country fish & mussel stew

• rapeseed oil↗1 tsp tsp
• unsmoked bacon↗2

  medallions or turkey rashers, chopped

• hot fish stock1l l
• generous pinch of saffron
• large carrot↗1

  finely diced

• celery↗1

  stick, finely chopped

• leeks↗2

  well washed and thinly sliced

• tomato↗350g g

  chopped

• can cannellini bean↗400g g

  drained

• pack skinless sustainable fish265g g

  fillets, such as haddock or cod, cut into chunks

• fresh mussel↗350g g

  scrubbed and beards removed

• chopped fresh parsley2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick pan with a lid. Add the bacon or turkey rashers and stir-fry over a high heat for 1 min. Pour in the stock, then stir in the saffron, carrot, celery and leeks. Cover and cook for 10 mins over a medium heat.

2. 2

   Add the tomatoes and beans to the pan, and cook for 10 mins more until the veg is tender. The consistency will be quite brothy, so if you fancy a thicker texture, use a hand blender and purée a little soup in the pan to thicken it.

3. 3

   Stir in the fish and mussels, cover and cook for 5 mins more until the fish is just cooked and the mussels open. There will be too many shells, so take some of the mussels out of them. Stir through the parsley, then ladle into soup plates.