INGREDIENTS

INSTRUCTIONS

To cook the mussels heat up a little olive oil in a pan with 1/2 a
diced onion, carrot, celery and a little tarragon. Add the white wine
and stock, bring to the boil and simmer for a few minutes.  Prepare the
mussels and add to the boiling stock mixture. As soon as  the mussels
begin to open drain thm off into a bowl keeping the liquid  separate.
Warm a pan on the stove with some butter and olive oil and dice all
the remaining vegetables. Add these to the pan and cover with the
stock, bring to the boil, gently simmer adding the remaining stock if
needed. Simmer until the vegetables are tender and season well with
salt and pepper, add the pesto and leave to one side.  Pan fry the
halibut in half olive oil and butter and colour well on  one side. This
should only take about 3 minutes. Add the tomato to  the stew and the
mussels and place in the serving bowl with the  halibut on the top.
Drizzle with olive oil and serve.  Converted by MC_Buster.  Per
serving: 521 Calories (kcal); 2g Total Fat; (5% calories from  fat); 8g
Protein; 60g Carbohydrate; 0mg Cholesterol; 172mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0  Fruit; 0
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1361
Calories From Fat: 1180
Total Fat: 134.1g
Cholesterol: 252.7mg
Sodium: 397.2mg
Potassium: 823.2mg
Carbohydrates: 37.7g
Fiber: 9.8g
Sugar: 8.5g
Protein: 10.4g