This garlicky seafood stew is packed with mussels, seabass and prawns. It's beautiful colour comes from the cooked tomatoes and saffron.
94 people made this
175ml (6 fl oz) olive oil
2 onions, thinly sliced
2 leeks, sliced
3 tomatoes - peeled, seeded and chopped
4 cloves garlic, minced
1 sprig fresh fennel
1 sprig fresh thyme
1 bay leaf
1 teaspoon grated orange zest
350g (12 oz) mussels, cleaned and debearded
2L (3 1/2 pints) boiling water
salt and freshly ground black pepper to taste
2kg (5 lb) red mullet or seabass
350g(12 oz) fresh prawns, peeled and deveined
1 pinch saffron threads
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Method Prep:15min › Cook:25min › Ready in:40min
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.
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.
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.
Taste and adjust the seasoning. Stir in saffron; serve immediately in warm bowls with bread.