• 12servings
  • 40minutes
  • 362calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 175ml (6 fl oz) olive oil

  2. 2 onions, thinly sliced

  3. 2 leeks, sliced

  4. 3 tomatoes - peeled, seeded and chopped

  5. 4 cloves garlic, minced

  6. 1 sprig fresh fennel

  7. 1 sprig fresh thyme

  8. 1 bay leaf

  9. 1 teaspoon grated orange zest

  10. 350g (12 oz) mussels, cleaned and debearded

  11. 2L (3 1/2 pints) boiling water

  12. salt and freshly ground black pepper to taste

  13. 2kg (5 lb) red mullet or seabass

  14. 350g(12 oz) fresh prawns, peeled and deveined

  15. 1 pinch saffron threads

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large saucepan, and add the onions, leeks, tomatoes and garlic. Cook and stir over a low heat for a few minutes until all vegetables are soft.

  2. Stir in the fennel, thyme, bay leaf and grated orange zest. Add mussels and boiling water; stir to combine. Season to taste with salt and black pepper. Turn heat up to high, and boil for about 3 minutes to allow the oil and water to combine.

  3. Add the rest of the fish and prawns; reduce the heat to medium. Continue cooking for 12 to 15 minutes, or until fish is cooked. The fish should be tender, but not falling apart.

  4. Taste and adjust the seasoning. Stir in saffron; serve immediately in warm bowls with bread.


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