Fillet of Shetland halibut, butternut, leek and mussel stew
When it comes to seafood, choose the best, choose Shetland.
- 4x 6 oz fillets of Shetland Halibut (you can also use cod or hake)
- Rapeseed Oil for frying
- 4 oz butter
- 2K Shetland Mussels (Seaspray are the best)
- 2 onions, finely chopped
- 2 large garlic cloves, roughly chopped
- ¼ pint white wine
- 1 large butternut squash ( you can also use pumpkin)
- Half a leek halved and sliced
- 1tbs chopped chives
- 1 tbs chopped parsley
- 1 tbs chopped chervil
- Thoroughly clean and de-beard the mussels. Discard any open, damaged or heavy ones.
- In a large saucepan, place half the onions, one of the garlic cloves, the wine and 1 pint of water. Bring to the boil and add the mussels and cover with a tight lid. Give the pan a few shakes and after a few minutes all the mussels should be steamed open. Remove the mussels to a colander, reserving all the cooking juices. Strain this through a fine sieve and return it to a simmer to reduce slightly to increase the flavour. When cool, remove the mussels from the shells and reserve.
- Quarter the squash and peel, removing the seeds within. Chop into half inch pieces. Heat the oil in a large saucepan, add the onion, leek and crushed clove of garlic and squash and cook until just coloured. After a few minutes, add the stock and bring to a simmer for around 15 minutes or until the squash is just tender.
- Add the mussels and stir in half the butter. Give the stew a generous twist of pepper and check the seasoning very carefully. Cover and keep warm.
- In a frying pan, heat a little of the rapeseed oil and lay the halibut fillets in the pan skin side up. Allow to cook until golden brown, turn a give the skin side 2 more minutes until just cooked and soft to the touch. Add the remaining butter, allow to melt and foam and baste the fillets, skin side down
- Divide the stew between 4 bowls, sprinkle with the chopped chives, chervil and parsley and place a fillet of fish on top. I recommend warm crusty bread for the sauce—and plenty of it!
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