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Pan Fried Pollack with a Mussel and Bean Stew

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Ah spring, a time for lighter food dishes, fresh flavours and great seasonal produce. Today we’re sharing the recipe to a delightful dish that’s currently being served at The Swan in Rowberrow. A deceptively easy recipe to re-create yourself at home, perfect for a relaxed evening’s supper for two. Serve up with a pint of Bohemia or Blonde and enjoy…



  • 2 x 200g Pollack fillets (de scaled & pin boned, your fishmonger will be able to this for you!)
  • 120g flageolet beans
  • 60g podded broad beans
  • 2 plum tomatoes, quartered and de-seeded
  • 1 banana shallot finely diced
  • 2 cloves of garlic, crushed
  • 200g raw weight mussels, washed and de-bearded
  • 120ml white wine
  • 20g unsalted butter
  • 6g chopped chives
  • 6g chopped flat leaf parsley


The How-To

  • Sweat half of the banana shallot in a pan with a little olive oil. Once they are translucent add in the mussels.
  • In the same pan add in the wine and steam until the mussels have opened, discarding any that have not opened.
  • Retaining the stock in the pan (this can be used for future dishes!), pick out the mussel meat and set aside, discarding the shells.
  • In a separate pan sweat off the remaining shallot with the garlic until translucent.
  • Add in the flageolet beans and plum tomatoes to the shallots and garlic and cook on a low heat for 5 minutes.
  • Meanwhile take the pollack fillets and season well, place the fillets skin side down in a shallow pan with a little oil and fry until the skin is crispy. Flip the fish over and finish cooking on a low heat. Once cooked remove from them pan and rest in a warm place.
  • Add the Mussels, broad beans, Chives and butter to the flageolet bean and tomato mix and season to taste.
  • Serve up the Mussel and Flageolet bean stew onto two plates and (try to) delicately balance the pollack fillets on top. Sprinkle with the parsley and you’re done!
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