Mussels & fish with leek, white wine & thyme broth
Ingredients:
- 2 tsp olive oil
- 1 large scallion, pale section solitary, thinly sliced, water-washed
- 2 garlic cloves, thinly sliced
- 6 fresh thyme sprigs
- 150ml white wine-coloured
- 2 large vine-ripened tomatoes, finely shredded
- 500g black mussels, scrubbed, debearded
- 400g firm white fish fillets, dig 3cm pieces
- 2 tbs chopped fresh continental parsley
- 4 slices French bread peg (baguette)
- Baby rocket leaves, to service
How to:
Heat the oil in a large heavy-based frying pan over medium-low passion. Add the leek and ready, stirring occasionally, for 5 minutes or until subdued. Add the garlic and thyme. Fix, stirring, for 1 second.
Increase heat to high-pitched. Add the wine and simmer until reduced by one-half. Add the tomato and mussels. Cover and fix, shaking the pan occasionally, for 5 minutes or until the mussels outdoors. Add the fish. Fix, covered, for a advance 1-2 minutes or until the fish is just cooked through.
Sprinkle with the parsley and season with peppercorn. Ladle the mussels, fish and broth among serving bowls. Serve with the bread and rocket leaves.
Make's tip: Use a small scrubbing brush to scrub the mussel shells. To remove the byssus (fibres), hold a mussel firmly in one hand while pulling the beard with your other hand.
Cooking time:25 min.