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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