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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.
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2
Rip the stalks from the parsley and submerge them (keep the leaves for chopping later).
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3
Add the rosemary and the whole garlic cloves and bring up to a simmer.
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4
Skim off the scum, then turn the heat down so that it's just steaming (no bubbles) for about 30 minutes.
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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.
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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.
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7
Reduce by half, then tip in the tomatoes.
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8
Reduce by half again, and add the beans.
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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.
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10
Submerge your fish and mussels into the stew.
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11
Season well, turn the heat down to medium and put a lid on.
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12
When the fish is opaque and looking like it wants to fall apart and the mussels are opened, it's ready.
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13
Serve with a piece of lemon.
