Seafood, tomato and fennel hot pot
Serves
0
Ingredients
- 2 cloves garlic
- 2 brown onions
- 2 leeks
- 4 sticks celery
- 1 bulb fennel
- 600g firm white fleshed fish fillets, skin on
- 6 large prawns
- 12 mussels
- 75ml olive oil for cooking
- 1 teaspoon fresh thyme leaves
- 2 good pinches saffron threads
- 1 x 400g tin peeled, chopped tomatoes
- 1 litre fish stock
- salt and freshly ground black pepper
Method
- Peel and finely slice the garlic and onions
- Wash and finely slice the leeks, celery and fennel
- Remove any bones from the fish fillets and slice them into 3-4cm pieces
- Peel the prawns and clean them
- Wash and de-beard the mussels
- Heat the olive oil in a large saucepan over a medium heat and gently sauté the vegetables until translucent
- Add the thyme, saffron and tomatoes
- Pour in the fish stock, bring to the boil then turn heat down and simmer for 15-20 minutes
- Add the fish and seafood; simmer for 10 minutes until fish is cooked
- Season with salt and pepper and serve with fresh, crusty bread
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