Fillet of Halibut in a Mussel, Spring Onion and Marjoram Broth

Name: Fillet of Halibut in a Mussel, Spring Onion and Marjoram Broth
Cuisine: British
Ingredients: 350 g/12 oz mussels; 1 shallot finely chopped; 200 ml/7 fl oz fish stock; 60 ml/2 fl oz dry white wine; 3 spring onions; 1 tomato; 2 × 140 g/5 oz of fully trimmed halibut; salt and freshly ground white pepper; salt and freshly ground white pepper; 225 g/8 oz new potatoes cut in 15mm/¾in dice; 60 ml/2 fl oz whipping cream; 15 g/½ oz unsalted butter; 250 g/9 oz spinach picked of its stalk and well washed; 20 marjoram leaves

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Ingredients

350 g/12 oz mussels
1 shallot finely chopped

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Thoroughly clean the mussels pulling off the beard and discarding any that are broken or open. Leave them standing in cold water for 10 minutes, change the water and stand again for at least 10 minutes. Place the chopped shallot in a saucepan along with the fish stock and white wine; bring this to the boil. As soon as it boils drain the mussels from the water and add to the stock, cover with a