1 tsp canola oil
2 unsmoked bacon medallions or turkey rashers, chopped
1 litre hot fish stock
generous pinch of saffron threads
1 large carrot, finely diced
1 celery stick, finely chopped
2 leeks, well washed and thinly sliced
350 g tomatoes, chopped
400 g can cannellini beans, drained
265 g pack skinless sustainable white fish fillets cut into chunks
350 g fresh mussels, scrubbed and beards removed
2 tbsp chopped fresh parsley
- Heat the oil in a large non-stick pan with a lid. Add the bacon or turkey rashers and stir-fry over a high heat for 1 min. Pour in the stock, then stir in the saffron, carrot, celery and leeks. Cover and cook for 10 mins over a medium heat.
- Add the tomatoes and beans to the pan, and cook for 10 mins more until the veg is tender. The consistency will be quite brothy, so if you fancy a thicker texture, use a hand blender and purée a little soup in the pan to thicken it.
- Stir in the fish and mussels, cover and cook for 5 mins more until the fish is just cooked and the mussels open. There will be too many shells, so take some of the mussels out of them. Stir through the parsley, then ladle into soup bowls.