SERVES 4
PREPARATION 15 MINS
COOKING 40 MINS
750G (1/2lb) fish fillets (use two types, such as a white fish and something like red mullet)
500g (1lb) mussels
1 tbsp olive oil
1 onion, peeled and finely sliced
1 carrot, scrubbed and finely sliced
1 stick celery, finely sliced
2 cloves garlic, crushed
1 small fennel bulb, finely sliced lengthways
400-500ml (13-16fl oz) passata or 1 x 400g (13fl oz) tin chopped tomatoes
1 bay leaf
Large glass white wine
750ml (24fl oz) fish or vegetable stock
2 tbsp chopped flat-leaf parsley
1. Cut the fish into pieces about 5x3cm (2x11/4in). Scrub the mussels and remove any beards. Heat the oil in a large saucepan over a medium-low heat.
Add the onion, carrot, celery and garlic, and cook, stirring frequently, for about 7-10 minutes or until soft but not coloured. Add the fennel, passata, bay leaf, white wine and stock, and bring to the boil. Turn down the heat slightly and simmer gently for about 30 minutes.
2. Add the fish and mussels, bring to the boil, then simmer for a few minutes or until the fish is cooked through and the mussels have opened. Discard any mussels that haven't opened after about 5 minutes. Sprinkle with the chopped parsley and serve with crusty bread.