Mussels, fennel, and hake stew

Method

1. To clean the mussels, fill a large bowl with water and add themussels.

2. Using a small paring kniferemove any barnacles from the shells and the beard of themussel.

3. The beard is what the mussel uses to attach itself to the surface of which it grows; you’ll find it halfway up the mussel.

4. Rinse the cleaned mussels in a colander and refrigerate until just before cooking.

5. To make the stew, cut the bulb of fennel in half, leaving the core attached and slice each at angle into wedges.

6. Place a large wide-based pot on a moderate heat.

7. Warm two tablespoons of the rapeseed oil and add the wedges of fennel and sprigs of thyme. Season with sea salt and freshly cracked black pepper and cook to caramelise on both sides. This will take 8-10 minutes.

8. Remove the fennel and set aside, discard the thyme sprigs.

9. Add the diced onion and sliced garlic to the pot and cook until golden brown. This will take 10 minutes approximately.

10. Add the white wine and reduce until syrupy.

11. Add the passata, season with sea salt and cracked black pepper and cook to reduce on a medium low heat, stirring regularly for 12- 15 minutess until reduced by half.

12. Taste to adjust seasoning at this stage.

13. Add the mussels and place a tight fitting lid to cover.

14. Cook covered for 3-4 minutes until the mussels have opened. Discard any that haven’t opened.

15. Reintroduce the fennel to the pot and top with the chunks of hake, making sure to spread them out so they cook evenly.

16. Cover again with a lid and cook for 2-3 minutes until the hake is cooked through and flakes when pressed.

17. Remove from the heat, scatter with chopped parsley, drizzle with the remaining rapeseed oil and serve with wedges of lemon.