Pan-roasted hake with mussel and saffron broth

Method

Steep saffron strands in 60ml of warm fish stock for 10 minutes to extract colour and flavour. Season hake fillets generously on both sides with sea salt and cracked pepper 5 minutes before cooking. Heat olive oil in a heavy-bottomed pan over medium-high heat until just smoking, then place hake skin-side down and cook for 4-5 minutes until skin is crisp and golden, pressing gently; flip and cook flesh side for a further 2-3 minutes until just cooked through. Transfer to a warm plate. In a separate wide pan, melt 10g butter with minced shallot over medium heat and sweat for 2 minutes without colouring, then add mussels and pour in white wine. Cover and steam for 3-4 minutes, shaking the pan occasionally, until mussels have opened; discard any that remain closed. Pour the mussel liquid through fine muslin into a small jug, reserving mussels in their shells. Return the pan to medium heat, add remaining fish stock and saffron infusion, then bring to a gentle simmer. Whisk in remaining 30g butter and double cream, season carefully with sea salt and a squeeze of lemon juice. Pour the saffron broth into warm shallow bowls, arrange hake fillet in the centre with mussels scattered around, garnish with flat-leaf parsley and serve immediately.