Fish and Shellfish Spicy Mussel Saffron Stew

1 tablespoon tomato sauce see note

1 Live Scallop

4 Pippies

4 Clams

1 Scampi in half

50 g piece whiting fillets

50 g piece Kingfish Fillet

1 Green King Prawn peeled and deveined

50 g sliced Squids

60 g Orzo

handful Baby Spinach Leaves

1 teaspoon creme fraiche

1 teaspoon unsalted butter

sea salt

freshly Ground black Pepper

Lemon

1 tablespoon sliced Italian Parsley

Aioli to serve see separate recipe

Bruschetta to serve see seperate recipe

1 Spanish Onion roughly chopped

1 small carrot roughly chopped

1 small Fennel roughly chopped

4 Cloves Garlic

1 small knob galangal roughly chopped

1 kaffir lime skin only no pith, finely chopped

1 Stalk Lemongrass finely chopped

7 Scud Chilli's finely chopped

Olive Oil

tablespoon fennel seed roasted and ground

tablespoon coriander seed roasted and ground

tablespoon grouond white peppercorns

8 Mussels steamed open in chicken stock, white wine and aromatics

pinch Saffron soaked in a litlle warm water

500 ml chicken stock

2 Kaffir Lime leaves

4 Tomatoes blanched, peeled and roughly chopped

250 g Fish off-cuts, roughly chopped

2 tablespoons Tomato jam see seperate recipe

2 tablespoons Italian Parsley roughly chopped