Ingredients
The following ingredients have 4 Servings
- 1 heaped tsp saffron threads
- 2 tbs olive oil, plus extra to drizzle
- 2 onions, finely chopped
- 3 garlic cloves, thinly sliced
- 1/3 cup (80ml) white wine
- 1.25L (5 cups) chicken stock
- 750g baby chat potatoes, thickly sliced
- 500g nannygai or snapper (skin on), pin-boned, cut into 10cm pieces
- 300g green prawns, peeled (tails intact), deveined
- 500g pot-ready mussels (discard any mussels that don’t close when tapped, or any with broken shells)
- 1 baby fennel, thinly shaved, fronds reserved
- Sliced baguette, to serve
Instruction
- Place saffron in a bowl with 1 tbs boiling water. Set aside for 5 minutes to soak.
- Heat oil in large saucepan with a lid over medium-high heat. Add onion and garlic, and cook, stirring, for 8 minutes or until softened. Add saffron, soaking liquid and wine, and cook, stirring, for a further 2 minutes or until reduced slightly. Add stock and potato, increase heat to high, and bring to the boil. Reduce heat to medium-low, cover, then simmer for 8 minutes or until potato is just tender.
- Add fish, then cover and cook for 3-4 minutes or until just cooked through. Remove fish with a slotted spoon and keep warm. Add prawns and mussels, stirring gently to combine. Cook, covered, for 3-4 minutes or until prawns are cooked through and mussels have opened. Return fish to pan.
- Drizzle with oil and scatter with fennel fronds. Serve with sliced baguette.
