Makes: 6-8 portions
Preparation time: 30 minutes
Cooking time: 30 minutes
- 60ml olive oil
- 1 onion, finely chopped
- 1 small fennel bulb, chopped
- 3 celery stalks, finely chopped
- 5 cloves garlic, crushed
- 2 x 410g tins whole tomatoes, chopped
- 15ml fresh thyme, chopped
- 1 bay leaf
- rind and juice of ½ lime
- rind of 1 lemon
- pinch of saffron or 5ml turmeric
- 500ml fish stock
- 500g firm white fish like kabeljou, kingklip, yellowtail or white stumpnose
- 250g prawns, cleaned and shelled
- 8-10 fresh mussels (or defrosted frozen half-shell mussels)
- handful fresh parsley, chopped
- salt and freshly ground black pepper to taste
1. Heat the olive oil in a large saucepan. Sauté the onion, fennel and celery over moderate heat until tender and slightly golden. Add the garlic and stir-fry for another minute.
2. Add the tomatoes and their juice, thyme, bay leaf, orange rind and juice, lemon, saffron and stock and bring to the boil again. Reduce the heat and let it simmer uncovered for about 20 minutes or until the sauce has thickened.
3. Meanwhile, dice the fish into 5cm cubes. Add to the ingredients in the saucepan and simmer for 5 minutes. Add the prawns and mussels and simmer for another 5 minutes. Stir in the parsley and season to taste. Serve with a salad and fresh, crispy bread to mop up the tasty sauces.