Ingredients
1 tsp margarine or butter
1 tsp olive oil
1 leek
halved, washed and thinly sliced
2 cloves garlic
minced
1 bulb fennel
stalks and fronds removed, cored and finely sliced
1 tsp lemon zest
¼ tsp salt
1 tin (400g) diced tomatoes
1 bay leaf
½ cup dry white wine
500ml fish stock
(2 cups)
¼ cup fresh parsley
chopped
400g firm white fish
cubed or sliced
12 green prawns
peeled/de-veined with tails intact
12 large mussels
shells scrubbed and de-bearded
Equipment
- 1 large pan
Instructions
- Heat oil and margarine or butter in a large pan and add the leek, garlic, fennel, lemon zest and a little salt. Sauté on a low-medium heat until soft.
- Add tomatoes, bay leaf, wine, stock and half the parsley. Bring to the boil, cover, reduce heat and simmer for about 10 minutes to release the flavours.
- Add fish, cover and cook for a further 3 minutes before adding prawns and mussels.
- Cook for a further couple of minutes until mussels have opened and prawns are a lovely orange colour.
- Serve in big bowls sprinkled with the remaining parsley and a little crusty bread if you like.
Notes
Tip
Always give the shells of your mussels a good scrub before cooking to remove any debris.
Tip
Tap a raw opened mussel gently on the bench and if it doesn’t close, throw it away. It means the mussel has gone to a better place and we don’t know how long it’s been there.
Tip
If mussels remain closed during cooking, throw them away. Fishmongers advise you to open the shell and have a sniff – if it smells OK then it’s OK to eat, but I never want to take the risk.
Tip
Remember to remove the mussels from the pan as soon as they open to avoid over-cooking.
