Baked fish and Mussels with Wine and Potatoes

Name: Baked fish and Mussels with Wine and Potatoes
Ingredients: 800 g(1 lb10 oz) small potatoes, washed and cut into quarters or small wedges; 300 ml(10 fl oz) dry white wine; 200 ml(7 fl oz) water; 1 cup basil leaves; 6 × 200 g(6 ½ oz) fish fillets, bones removed, skin on; 300 g(10 ½ oz) mussels, washed and beards removed; salt and freshly ground black pepper; 6 tomatoes, cut into wedges; 300 g(10 ½ oz) fresh or frozen peas; 300 g(10 ½ oz) fresh or frozen peas; 100 ml(3 ½ fl oz) extra virgin olive oil; salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Cod, mahi mahi, large snapper fillets or any meaty fish are suitable for this chunky stew. Clams or scallops (out of the shell) make a fine replacement for the mussels.

Ingredients

800 g(1 lb10 oz) small potatoes, washed and cut into quarters or

Fish course
Pescatarian
Gluten-free

Method

Preheat oven to 220°C/450°F/Gas Mark 6. Place potatoes in a pot, pour over wine and water, cover and bring to the boil. Cook 6–8 minutes