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Panfried snapper with mussels, blood sausage & a white bean stew

Method

  • The day before serving, soak the dried haricot beans in water overnight. Then drain and cook in seasoned boiling water until tender. Drain well. (If using canned beans, no need to pre-cook.) 
  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion and garlic until reasonably tender, stirring now and again. 
  • Add a little salt with the haricot beans, and briefly toss. 
  • Then add the preserved lemon and ½ tbsp chopped lemon thyme with a little of the sausage and about ½ cup stock. Stir well and gently cook for about 10 mins, adding more stock if needed. 
  • Turn the heat down, add the tomato and toss. Cover and simmer for about another 5 mins, before stirring through the remaining lemon thyme and the parsley. 
  • Sprinkle salt on the skin and panfry the fish in a little hot oil, skin side down first, pressing down with a spatula as you do so. 
  • Then add the remaining black pudding and cook until crisp. 
  • At the same time, steam the mussels in about 1 cup boiling stock in a covered pot, removing them as they open and discarding any that don’t. 
  • To serve, spoon the bean stew in the centre of individual plates, top with the fish and arrange the mussels and black pudding alongside. Then sprinkle a little oil over and around and garnish with watercress. 
  • nb.  Chorizo can be used in place of the black pudding, if you prefer. 
  • (Andrew Bates – The Fawkner Bistro Bar, Melbourne)

Ingredients

  • 200 gm dried haricot  or cannellini beans (or 375 gm tin, rinsed & drained well)
  • sea salt & freshly ground pepper
  • olive oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 piece preserved lemon rind, finely chopped
  • 1 tbsp chopped fresh lemon thyme
  • 8 blood sausages (black pudding), sliced (optional)
  • 2 cups chicken (or fish) stock
  • 1 ripe red tomato, peeled, de-seeded & chopped
  • 1 tbsp chopped Italian (flat leaf) parsley
  • 4 large baby snapper fillets, de-boned
  • 12 large mussels, scrubbed & de-bearded
  • fresh watercress sprigs

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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