Mussels and fish with leek, white wine and thyme broth

Cooking Fish Mussels and fish with leek, white wine and thyme broth

Get a super-healthy taste of France with this bouillabaisse-style dish, complete with crusty bread for mopping up the aromatic broth.

Lables: High protein Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Egg free Lactose free Milk free Peanut free Tree nut free
  1. Heat the oil in a large heavy-based frying pan over medium-low heat. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and thyme. Cook, stirring, for 1 minute.
  2. Increase heat to high. Add the wine and simmer until reduced by half. Add the tomato and mussels. Cover and cook, shaking the pan occasionally, for 5 minutes or until the mussels open. Add the fish. Cook, covered, for a further 1-2 minutes or until the fish is just cooked through.
  3. Sprinkle with the parsley and season with pepper. Ladle the mussels, fish and broth among serving bowls. Serve with the bread and rocket leaves.

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2 tsp olive oil
1 large leek, pale section only, thinly sliced, washed
2 garlic cloves, thinly sliced
6 fresh thyme sprigs
150ml white wine
2 large vine-ripened tomatoes, finely chopped
500g black mussels, scrubbed, debearded
400g firm white fish fillets, cut into 3cm pieces
2 tbsp chopped fresh continental parsley
4 slices French bread stick
Baby rocket leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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