The ultimate makeover: French onion soup
Angela Nilsen gives the French classic a makeover, losing the butter and beef stock to make a lighter soup that's still full of flavour
French country fish & mussel stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tsp rapeseed oil
- 2 unsmoked baconmedallions or turkey rashers, chopped
- 1l hot fish stock
- generous pinch of saffron
- 1 large carrotfinely diced
- 1 celerystick, finely chopped
- 2 leekswell washed and thinly sliced
- 350g tomatochopped
- 400g can cannellini beandrained
- 265g pack skinless sustainable fishfillets, such as haddock or cod, cut into chunks
- 350g fresh musselscrubbed and beards removed
- 2 tbsp chopped fresh parsley
Nutrition: per serving
- kcal323low
- fat5glow
- saturates1g
- carbs19g
- sugars8g
- fibre8g
- protein49g
- salt2.1g
Method
step 1
Heat the oil in a large non-stick pan with a lid. Add the bacon or turkey rashers and stir-fry over a high heat for 1 min. Pour in the stock, then stir in the saffron, carrot, celery and leeks. Cover and cook for 10 mins over a medium heat.
step 2
Add the tomatoes and beans to the pan, and cook for 10 mins more until the veg is tender. The consistency will be quite brothy, so if you fancy a thicker texture, use a hand blender and purée a little soup in the pan to thicken it.
step 3
Stir in the fish and mussels, cover and cook for 5 mins more until the fish is just cooked and the mussels open. There will be too many shells, so take some of the mussels out of them. Stir through the parsley, then ladle into soup plates.
