This is a quick stew great for a winters night.
Slice one leek
Thinly slice one fennel bulb
Saute in olive oil until soft then add
2 diced garlic cloves
700 mls fish stock
700mls pasata
Bring to the boil and add
2 diced flathead fillets
1kg of mussels
Cook until mussels open
Serve with crusty bread and parsley for garnish
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