Haricot Beans with Shellfish

Anna Quayle - Fitzroy Town Hall Hotel



500g clams

500g mussels

1 Bottle of white wine

500g Haricot Beans (soaked overnight)

4 shallots

3 cloves of garlic

1 Red capsicum

1 Red chilli

1 tsp of smoked paprika

A generous pinch of saffron strands

2 tubes calamari, scored and sliced

1/4 cup of chopped Parsley/ basil/oregano

A punnet of cherry tomatoes (quartered)

Juice of 1 lemon



Pre-heat the oven to 180 degrees (celsius).

Steam the mussels and clams in the white wine. Keep the cooking liquor.

Dice the shallots, garlic, red capsicum, and chilli. Sweat in a heavy based pan with Mount Zero Extra Virgin olive oil and a pinch of pink lake salt.

Add beans, crushed tomatoes, saffron strands, smoked paprika, fish stock and the cooking liqueur from the shell fish and bring to the boil.

Cover with a lid and braise in the oven for 90 minutes  - or until the beans are soft.

Add the steamed shellfish and calamari. 

Stir through the beans to heat the shellfish and cook the squid, incorporating the fish with the stew.

To finish add the herbs and cherry tomatoes. 

Season with Freshly squeezed lemon juice Mount Zero Pink Lake Salt to taste and a drizzle of Mount Zero Extra Virgin Olive Oil.


Ella Mitchell
I became very fond of the Haricot beans while working in London. They do not require soaking and pair wonderfully with seafood - proving very helpful when lacking a fish garnish heading into a busy lunch service.