Grilled Kabeljou rustic mussel stew – Food & Home Magazine

Ingredients

• 30ml (2 tbsp) olive oil
• 100g butter
• 1 large carrot, roughly chopped
• 1 medium onion, roughly chopped
• 2 stalks celery, sliced
• a few fresh basil and tarragon leaves tied together in a muslin bag with 1 star anise
• 250ml (1 cup) dry white wine
• 400ml good quality fish stock
• 2 large tomatoes, skinned, seeded and cubed
• 30ml (2 tbsp) fresh flat-leaf parsley, chopped
• salt and pepper, to taste
• 300g fresh mussels, washed and bearded
• zest of ½ lime
• Maldon Sea Salt
• freshly ground black pepper
• 4 x 200 – 250g kabeljou fillets (or any firm white sustainable linefish)
• 30g (3 tbsp) unsalted butter
• juice of ½ lemon