Butter-fried white fish with mussel broth and fresh artichokes – Food & Home Magazine

Ingredients

• 6 – 8 large artichokes
• olive oil
• sea salt, to taste
• 1 onion, sliced
• 1 fennel bulb, shredded
• 1 garlic clove, minced
• 50g butter
• 125ml (½ cup) white wine
• 375ml (1½ cups) fresh cream
• a pinch of saffron
• 25ml fish sauce
• a shaving of lemon rind
• 250ml (1 cup) fresh mussel meat
• 45ml (3 tbsp) fresh flat-leaf parsley, roughly chopped
• 100g butter
• 1 garlic clove, crushed
• 6 x 200g sustainable white fish
• salt and white pepper, to taste
• 6 fennel leaves, reserved from bulbs
• steamed black rice or creamed potatoes, to serve