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Fish Stew

Fish Stew

Serves pea 4 Clock icon 20 minutes
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

£ 26 .30
9 items.

Here's how you do it

  1. 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.
  2. 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.
  3. 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.
  4. Add the garlic and red wine vinegar to the vegetables, cook for a minute.
  5. 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.
  6. Add the cannellini beans to heat through for a minute. Stir in the cream and season with salt and pepper.
  7. Serve the stew with the pollock placed on top, sprinkled with chopped parsley.


  • 2 pollack fillets
  • 500g mussels
  • 1 organic brown onion, chopped
  • 1 organic fennel, chopped
  • 1 organic carrot, chopped
  • 1 organic celery, chopped
  • 2 organic garlic cloves, crushed and chopped
  • 1 tin of organic cannellini beans, drained
  • 1 tbsp organic double cream
  • 1 tbsp chopped organic parsley

What you'll need

  • 2 tbsp red wine vinegar

Suitable for

  • Gluten free