Fish

Halibut, mussel and saffron stew is for Dinner.

Halibut, mussel and saffron stew takes 5 minutes to prepare.

Halibut, mussel and saffron stew takes 30 minutes to cook.

Halibut, mussel and saffron stew makes 4 servings.

The ingredients for Halibut, mussel and saffron stew are:

1tbsp olive oil
1 onion, chopped
1tbsp tomato puree
large pinch saffron
400g can chopped tomatoes
400g can haricot beans
450ml fishstock, hot
2tbsp white wine vinegar
salt
pepper
450g mussels, washed and de-bearded
2-3tbsp freshly chopped flat leaf parsley
500g halibut, skinned and cut into chunks

Here is how you make Halibut, mussel and saffron stew:

Heat the oil in a large, heavy-based pan and saut? the onion for 2-3 minutes. Stir in the tomato pur?e, then add the saffron, tomatoes, beans and stock. Bring to the boil and simmer for 15-20 minutes.Stir in the vinegar and season. Gently stir in the halibut and mussels, cover and cook for 5-7 minutes, or until the mussels have opened. Discard any mussels that don't open.Gently stir in the parsley and serve immediately.Serving Size:?serves 4

The nutritional information for Halibut, mussel and saffron stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 566.2

• Total Fat: 14.3 g
• Cholesterol: 130.6 mg
• Sodium: 958.1 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 8.6 g
• Protein: 75.9 g