- serves 4 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 80 g (3 oz) butter
- 1 onion, chopped
- 1 leek, chopped
- 2 garlic cloves, chopped
- 3 sprigs thyme
- 6 medium potatoes, peeled and quartered
- 1 litre cold water
- salt
- freshly ground pepper
- 1½ kg (3 lb) whole fish (monkfish, flathead, john dory, whiting), cleaned and cut into 3 cm (1 in) pieces
- 12 mussels
- 80 ml (⅓ cup) chopped parsley
Instructions
Heat the butter in a large saucepan. Add the onion and stir for 2 minutes. Add the leek and garlic and stir for a further 2 minutes. Add the thyme and potatoes and stir for another minute. Cover with 1 litre of cold water, season with salt and pepper, bring to the boil and cook for 5 minutes.
Add the fish pieces and shake the pot. Simmer for about 5 minutes.
Add the mussels, cover with a lid and cook for 2-3 minutes until the mussels have opened.
Serve the stew in large bowls and sprinkle with chopped parsley.
Photography by Benito Martin
Styling by Jerrie-Joy Redman-Lloyd
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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