Relaxing Fish Stew

Directions

1. 1
   First make the stock: put the bones, quartered onions, whole carrots, halved celery sticks and bay leaves into a pan and cover with water.
2. 2
   Rip the stalks from the parsley and submerge them (keep the leaves for chopping later).
3. 3
   Add the rosemary and the whole garlic cloves and bring up to a simmer.
4. 4
   Skim off the scum, then turn the heat down so that it's just steaming (no bubbles) for about 30 minutes.
5. 5
   Meanwhile, in a wide, heavy-based pan, gently sweat the rest of the veg in the olive oil so that they soften but don't colour.
6. 6
   Once the veg have had about 10-15 minutes, take the lid off and stir in the chopped parsley, drop in the whole chilli and pour in the wine.
7. 7
   Reduce by half, then tip in the tomatoes.
8. 8
   Reduce by half again, and add the beans.
9. 9
   When the stock is ready, strain it straight onto the veg, turn the heat up high and keep stirring and reducing until you have a depth of about 3 inches in your pan.
10. 10
    Submerge your fish and mussels into the stew.
11. 11
    Season well, turn the heat down to medium and put a lid on.
12. 12
    When the fish is opaque and looking like it wants to fall apart and the mussels are opened, it's ready.
13. 13
    Serve with a piece of lemon.