Ingredients (serves 4):
- 50g/ 1/3 cup butter
- 2 onions, chopped
- 6 rashers of free-range streaky bacon
- 2 x 400g tins cannellini beans, drained and rinsed
- 500g/ 1 lb. sustainably sourced smoked haddock fillets
- 1 bay leaf
- 400ml/ 1 ½ cups milk (semi or whole)
- 250ml/ 1 cup fresh fish stock or vegetable stock
- 1 kg/ 2 lb. fresh mussels
- handful chopped fresh parsley
1. Melt the butter in a large saucepan and fry the onions for a few minutes until softened. Add the bacon and fry for 5 minutes. Then add the cannellini beans. Heat all together for 5 minutes.
2. Put the haddock in a deep pan with the bay leaf and pour over the milk. It should cover the haddock. Bring to the boil. Turn off the heat and let sit for 5 minutes. Remove the fish using a slotted spoon and flake into chunks, discarding the bones and skin.
3. Add the flaked haddock and 2 ladles of milk to the bean mix. Discard the rest of the milk.
4. Prepare the mussels by rinsing them under cold water. Then pull away any thread-like 'beards'.
5. Bring the stock to the boil in a large pot. Add the cleaned and prepared mussels and cover the pan. Cook for three minutes, shaking the pan now and then, or until all the mussels have opened. Discard any mussels that aren't open.
6. Add the mussels and stock to the beans and serve immediately. Sprinkle with some fresh parsley.
Recipe inspired by Delicious Magazine (February 2015)