Fish dish with fennel and white beer
Heat the oil and fry the onion and fennel for about 5 minutes at medium height.
Add the garlic, saffron and lemon zest and fruit for another minute.
Put the mussels through and pour the beer slowly. Bring to the boil and simmer for about 10 minutes with the lid on the pan until the mussels are open.
Remove the mussels from the pan and remove the empty shells. Place the pieces of fish in the broth and leave in a low setting for about 10 minutes without a lid.
Stir the butter through the cooking liquid and then pour in the stuffed mussel shells.
Serve directly with solid bread or potatoes from the oven.
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