Ingredients Jump to Instructions ↓

  1. Olive oil

  2. 1 tbsp chopped fresh rosemary

  3. 1 chilli, seeded & sliced

  4. 2 small fennel bulbs, cleaned, cored & sliced

  5. 1 red onion , cut into wedges

  6. 3 garlic cloves, crushed

  7. 1 can diced tomatoes , drained a little

  8. 2 pinches saffron threads soaked in hot water

  9. 2-3 heaped tbsp chopped fresh parsley

  10. 2 cups fish stock

  11. A good splash of sherry vinegar

  12. Sea salt & freshly ground pepper

  13. 16-20 mussels , scrubbed & debearded

  14. 4 x 180 gm fish steaks

  15. 4 heaped tbsp mayonnaise

  16. Juice of 1/2 lemon

  17. 1 heaped tspn dijon mustard

Instructions Jump to Ingredients ↑

  1. Heat a little oil in a heavy-bottomed pan and gently saute rosemary, chilli, fennel, red onion and 1 garlic clove until reasonably tender, stirring now and again.

  2. Add diced tomatoes, soaked saffron with liquid, 1 tbsp parsley, 1 cup stock, sherry vinegar and seasonings. Stir and cook down a little, adding more stock if needed.

  3. Then add the mussels and fish. Cover, turn heat down a little and gently cook until fish is ready (and opaque in the centre), turning once. Remove mussels as they open and discard any that don’t.

  4. To make the aioli, combine mayonnaise, lemon juice, mustard and remaining garlic. Taste for seasoning.

  5. To serve, spoon a decent amount of the sauce and vegies into individual bowls. Arrange mussels around the edge and place fish in the centre with a good dollop of aioli and a sprinkling of parsley on top.


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