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Fish with mussel 'soup'


  • Put the mussels in a wok (or large deep non-stick pan) with the wine and gently cook until the mussels open, removing them as they do and discarding any that don't.
  • Remove most of the mussels from their shells, transfer any liquid to a bowl and wipe out the wok. 
  • Then heat a little oil in the wok and gently sauté the celery, leek, fennel and onion until reasonably tender, stirring now and again. 
  • Turn the heat right down, return the cooking liquid with the stock, if needed. Season, place the fish on top, cover and gently cook for about 8 mins. 
  • Remove the fish, turn the heat up and taste the liquid for seasoning. Then add 2 heaped tbsp parsley, return the mussels and very briefly cook to heat through. 
  • To serve, ladle the 'soup' into individual flat soup bowls and top with the fish, a little more liquid and a sprinkling of parsley.


  • 1 kg mussels, scrubbed well & debearded
  • 2 cups dry white wine
  • olive oil
  • 1 large celery stalk, diced
  • 1 leek, finely sliced
  • 1 fennel bulb, diced
  • 1 onion, diced
  • ½ cup fish stock
  • sea salt & freshly ground pepper
  • 4 x 180 gm fish steaks
  • 3-4 heaped tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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