For 4 people
For 4 people
Cut the fish into small pieces and cook the mussels in a mixture of fish stock and white wine.
Once the mussels are cooked, remove them from their shells and filter the cooking juice.
Add the leek white part cut into slices, along with saffron and cream to the cooking juices.
Season with salt and pepper, and add a knob of beurre manié (a mixture of butter and flour) to thicken the sauce if necessary.
Bring the mixture to a boil and add the fish pieces and mussels.
Simmer for about five minutes until the fish is cooked.
Sprinkle with chopped parsley and serve with baguette bread.
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