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Mussel pot

Recipe from: 12/30/1999 12:00:00 AM
Ingredients 13
Servings 6


  • 65
    olive oil
  • 3
    cloves garlic, finely chopped
  • 3
    spring onions, thinly sliced
  • 1
    bulb fennel, finely sliced
  • 250
    white wine
  • 800
    canned whole tomatoes
  • 500
    chicken or vegetable stock
  • 500
    frozen hake, cubed
  • 900
    frozen mussels, in their shells
  • g
    OR a large tin mussels, in their shells
  • salt
  • 90
    fresh Italian parsley, finely chopped
  • Tabasco sauce, salt and pepper to taste


Heat olive oil in a cast-iron pot and stir-fry garlic, onions and fennel until translucent. Add wine, tomatoes and stock and bring to the boil. Cover, reduce heat and simmer for about 20 minutes until tender and flavoursome. Add fish and mussels, return to the boil and simmer for a further 5-10 minutes until fish and mussels are just cooked. (Don't cook for too long, or the fish will break up.) Add parsley, and season to taste with Tabasco sauce, salt and pepper. Serve with wedges of freshly baked pot bread. Serves 6.

Read more on: fish/seafood  |  shallow-fry

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