Mussels and fish with leek, white wine and thyme broth

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Mussels and fish with leek, white wine and thyme broth

(4) Rate it

  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Get a super-healthy taste of France with this bouillabaisse-style dish, complete with crusty bread for mopping up the aromatic broth.

Featured in
French recipes, Nutrition information

Ingredients

  • 2 teaspoons 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
  • 2 tablespoons chopped fresh continental parsley
  • 4 slices French bread stick (baguette)
  • Baby rocket leaves, to serve

Method

  • Step 1
    Heat the oil in a large heavy-based frying pan over medium-low heat. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and thyme. Cook, stirring, for 1 minute.
  • Step 2
    Increase heat to high. Add the wine and simmer until reduced by half. Add the tomato and mussels. Cover and cook, shaking the pan occasionally, for 5 minutes or until the mussels open. Add the fish. Cook, covered, for a further 1-2 minutes or until the fish is just cooked through.
  • Step 3
    Sprinkle with the parsley and season with pepper. Ladle the mussels, fish and broth among serving bowls. Serve with the bread and rocket leaves.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sodium
  • Low sugar
  • Lower gi

Nutrition

  • 877 kj

    Energy

  • 5g

    Fat Total

  • 1g

    Saturated Fat

  • 3g

    Fibre

  • 24g

    Protein

  • 62mg

    Cholesterol

  • 294.88mg

    Sodium

  • 4g

    Carbs (sugar)

  • 11g

    Carbs (total)

All nutrition values are per serve

Notes

Cook’s tip: Use a small scrubbing brush to scrub the mussel shells. To remove the beard (fibres), hold a mussel firmly in one hand while pulling the beard with your other hand.

  • Author: Chrissy Freer
  • Image credit: Mark O'Meara
  • Publication: Australian Good Taste

Source: taste.com.au

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