Smoked haddock with mussels, bacon and cannellini beans

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. Add the mussels and stock to the beans. Taste and season, then stir through the parsley to serve.