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Mussels and fish with leek, white wine and thyme broth
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Prep Time:
Cook Time:
25 minutes
Total Time:
25 minutes
Experience a taste of France with this healthy bouillabaisse-style dish served with crusty bread for soaking up the flavorful broth.
Ingredients:
  • 9.20 gm 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
  • 40.00 ml chopped fresh continental parsley
  • 4 slices French bread stick (baguette)
  • Baby rocket leaves, to serve
Instructions:
  • In a large heavy-based frying pan, warm the oil over medium-low heat. Saute the leek, stirring occasionally, until soft for about 5 minutes. Add the garlic and thyme, cook and stir for an additional minute.
  • Turn up the heat to high. Pour in the wine and simmer until it's reduced by half. Toss in the tomato and mussels. Cover and cook, giving the pan a shake now and then, for about 5 minutes until the mussels open up. Gently introduce the fish into the mix. Cook, covered, for another 1-2 minutes until the fish is perfectly cooked.
  • Sprinkle with fresh parsley and a dash of pepper. Portion out the mussels, fish, and flavorful broth into bowls. Accompany with crusty bread and peppery arugula leaves.

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