

Fish Stew
4
20 minutes
A hearty warming stew, on the table in twenty minutes. Using sustainably caught white fish, and fresh mussels from the River Exe in Devon.
9 Farmdrop products in this recipe
£26.38
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 fish 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 fish placed on top, sprinkled with chopped parsley.
Ingredients
- 2 white fish fillets such as coley, pollock or catch of the day white fish fillets
- 500g mussels
- 1 organic brown onion, chopped
- 1 organic fennel, chopped
- 2 small organic rainbow carrots, 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