This smoked haddock with mussels, bacon and cannellini beans recipe would make a sophisticated yet simple dinner party dish.
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Ingredients
- 50g unsalted butter
- 2 large onions, finely sliced
- 6 rashers British free-range smoked streaky bacon
- 2 x 400g tins cannellini beans, drained and rinsed
- 500g sustainably sourced smoked haddock fillets
- 1 bay leaf
- About 400ml whole milk
- 250ml good-quality fresh fish stock or vegetable stock
- 1kg fresh mussels (see Know-how)
- Handful chopped fresh parsley
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Method
- Heat the butter in a large saucepan and gently fry the onions for 10 minutes or until softened. Add the bacon and fry for 5 minutes, then add the beans and heat for 5 minutes.
- Put the haddock in a pan with the bay leaf, pour over enough milk to cover, then bring to the boil. Turn off the heat and leave for 5 minutes or until just cooked. Remove the fish using a slotted spoon, then flake into chunks, discarding any skin or bones.
- Add the flaked fish and 2 ladlefuls of the poaching milk to the beans. Discard the rest of the milk or freeze to use in fish pies or fish soups.
- Bring the stock to the boil in a large pan. Add the prepared mussels and cover the pan with a lid. Cook for 3 minutes, shaking the pan every now and then, or until all the mussels have opened – discard any that don’t.
- Add the mussels and stock to the beans. Taste and season, then stir through the parsley to serve.
Nutrition
- 493kcals Calories
- 19.9g (8.7g saturated) Fat
- 52.4g Protein
- 25.6g (6.2g sugars) Carbs
- 7.1g Fibre
- 2.1g Salt
Based on 6
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Reviews
I love this recipe because the choice of ingredients provides an unrivalled mouth watering event fit any dining experience.
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