Haddock With Mussels Recipe
White bean and bacon ragout, risotto, spinach
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Ingredients
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Haddock and Mussels
White Bean and Bacon Ragout
Risotto
Spinach
Method
Preparation of Mussels and Haddock
- 1
Cook the Mussels
In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add mussels and white wine, cover, and steam until mussels open up. Discard any unopened mussels. Stir in parsley and season with salt and pepper.
- 2
Preparation of White Bean and Bacon Ragout
- 3
Cook the Bacon
In a large skillet, cook diced bacon over medium heat until crispy. Remove and set aside, leaving some fat in the pan.
- 4
Sauté Vegetables
In the same skillet, add onion, carrot, and celery. Sauté until softened. Add white beans, vegetable broth, thyme, and bay leaf. Simmer for about 15 minutes. Stir in the cooked bacon before serving.
Preparation of Risotto
- 5
- 6
Cook Rice
Add Arborio rice and stir for a minute. Gradually add vegetable broth, one ladle at a time, stirring continuously until absorbed, until the rice is creamy and al dente, about 18-20 minutes. Stir in Parmesan cheese, salt, and pepper.
Preparation of Spinach
- 7
Sauté Spinach
In a pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add fresh spinach, season with salt and pepper, and sauté until wilted.
