- Tbsp. olive oil
- 200g fennel, sliced
- 200g leeks, finely sliced
- 2 garlic cloves, crushed
- 400g chopped peeled tomatoes
- 400g chopped peeled cherry tomatoes
- 1 tsp saffron threads
- 250ml water or seafood stock
- 600g firm white fish, kingklip, cut into large pieces
- Salt and pepper to season
- 300g whole prawns, cleaned
- 350g fresh uncooked mussels, rinsed well as they are salty and gritty
- 200ml white wine
In the oval casserole dish, sauté the fennel in 1 Tbsp. olive oil until lightly golden and set aside.
In the same pan, add the leeks and sauté until softened, add the garlic and cook for a further 2 minutes.
Add the tins of tomatoes, saffron and liquid and simmer for 15 minutes.
Preheat oven to 200°c.
Pat the fish dry and season on both sides.
Place a separate pan on a high heat and cook the fish in 1 Tbsp. olive oil for 5 minutes, turning once. Set aside. Then cook the prawns in the same pan until they turn pink, do not overcook them as they will become tough. Set the prawns aside, do not wipe the pan clean.
Place that pan on a high heat and when it is very hot quickly add the mussels and wine and cover with a lid. Steam the mussels for 10mins or until their shells have all opened and are they are cooked through.
Discard any mussels that have not opened.
Drain the mussels, keeping the liquid and add this to the tomato sauce. This mussel broth will add great flavour to the dish. Season to taste
Add the fish, prawns and mussels to the tomato stew, mix well then cover with a lid and cook in a preheated oven for 15 minutes to allow all the flavours to combine and develop further.
Scatter with parsley and lemon wedges.
Perfect with basmati rice or crusty bread.