FRENCH COUNTRY FISH & MUSSEL STEW
PREP TIME: 15 MINS
COOK TIME: 25 MINS
SERVES 4 (AS A MAIN)
1 tsp olive oil2 lean rashers bacon, trimmed of fat, chopped1L (4 cups) waterGenerous pinch of saffron1 large carrot, finely chopped1 stick celery, finely chopped2 leeks, well washed, thinly sliced350g tomatoes, chopped420g can cannellini beans, rinsed and drained300g skinless white fish fillets, cut into chunks300g local black mussels, scrubbed and beards removed2 Tbsp chopped flat-leaf parsley
1 Heat the oil in a large nonstick saucepan with a lid over high heat. Add the bacon and cook, stirring, for 1 minute. Reduce heat to medium and add the water, saffron, carrot, celery and leek. Cover and cook for 10 minutes.
2 Add tomato and beans to the pan. Cook for 10 minutes…
