Mussels, fennel, and hake stew
I’ll serve this stew in the centre of the table with a simple green salad, warm crusty bread and a dollop of uber-garlicky aioli.
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
30
MINUTES
Ingredients
1 kilo mussels
1 bulb fennel
4 tbsp golden rapeseed oil
2 sprigs of thyme
1 onion, finely diced
4 cloves of garlic, finely sliced
150ml white wine
500g passata
300g hake, skinned and cut into chunks
1 tbsp parsley, finely chopped
1 lemon
Sea salt
Freshly cracked black pepper
