A hearty warming stew, on the table in twenty minutes. Using sustainably caught pollock, now in season, and fresh mussels from the River Exe in Devon.
9 Farmdrop products in this recipe
Here's how you do it
First, prepare the mussels. Take them out of the fridge 30 minutes before cooking, then add them to a bowl of fresh water. Discard any mussels that have damaged shells or those that don't close when pressed. Drain and set aside.
Pour a glug of olive oil into a large pan on a medium heat and add the onion, fennel, carrot and celery. Sweat for 10 minutes, until soft.
Meanwhile, put a frying pan on to a high heat and add olive oil. Slice the pollock fillets in half and season with salt and pepper. Fry for 4 minutes, skin-side down. Turn and cook for 1 more minute, then remove from the heat.
Add the garlic and red wine vinegar to the vegetables, cook for a minute.
Turn up the heat and add the mussels, cover the pan with a lid. Cook for 2-3 minutes, until all the mussels have opened. Discard any mussels that haven't opened.
Add the cannellini beans to heat through for a minute. Stir in the cream and season with salt and pepper.
Serve the stew with the pollock placed on top, sprinkled with chopped parsley.