- 1tbsp olive oil
- 1 onion, chopped
- 1tbsp tomato puree
- large pinch saffron
- 400g can chopped tomatoes
- 400g can haricot beans
- 450ml fishstock, hot
- 2tbsp vinegar
- salt
- pepper
- 450g mussels, washed and de-bearded
- 2-3tbsp freshly chopped flat leaf parsley
- 500g halibut, skinned and cut into chunks
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.
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