Recipe Mussels and fish with leek, white wine and thyme broth : Practical and Delicious

Recipe Mussels and fish with leek, white wine and thyme broth : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Mussels and fish with leek, white wine and thyme broth. You are currently reading Recipe Mussels and fish with leek, white wine and thyme broth : Practical and Delicious. This recipe is the creation of the chef Chrissy Freer. Recipe Mussels and fish with leek, white wine and thyme broth requires 25m, cook 4 and serve 4. Caution: allergy Contains gluten, fish, shellfish, soy and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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

Ingredients:

11 Ingredients

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  2 tsp olive oil
  
  
  


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  1 large leek, pale section only, thinly sliced, washed
  
  
  


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  2 garlic cloves, thinly sliced
  
  
  


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  6 fresh thyme sprigs
  
  
  


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  150ml white wine
  
  
  


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  2 large vine-ripened tomatoes, finely chopped
  
  
  


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  500g black mussels, scrubbed, debearded
  
  
  


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  400g firm white fish fillets, cut into 3cm pieces
  
  
  


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  2 tbsp chopped fresh continental parsley
  
  
  


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  4 slices French bread stick (baguette)
  
  
  


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  Baby rocket leaves, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  

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