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Consisting of a magnicient array of fresh fish, prawns, squid and shellfish combined with orzo, baby spinach and crème fraiche this dish is healthy, hearty and simply irrestible.


  • 400 ml mussels and saffron sauce see recipe

  • 1 tablespoon tomato sauce see note

  • 1 live scallop

  • 4 pippies

  • 4 clams

  • 1 scampi in half

  • 50 g piece whiting fillets

  • 50 g piece kingfish fillet

  • 1 green king prawn peeled and deveined

  • 50 g sliced squids

  • 60 g orzo

  • handful baby spinach leaves

  • 1 teaspoon crème fraiche

  • 1 teaspoon unsalted butter

  • sea salt

  • freshly ground black pepper

  • 0.5 lemon

  • 1 tablespoon sliced italian parsley

  • aioli to serve see separate recipe

  • bruschetta to serve see seperate recipe

  • Mussel Saffron Sauce

  • 1 spanish onion roughly chopped

  • 1 small carrot roughly chopped

  • 1 small fennel roughly chopped

  • 4 cloves garlic

  • 1 small knob galangal roughly chopped

  • 1 kaffir lime skin only no pith, finely chopped

  • 1 stalk lemongrass finely chopped

  • 7 scud chilli's finely chopped

  • olive oil

  • 0.5 tablespoon fennel seed roasted and ground

  • 0.5 tablespoon coriander seed roasted and ground

  • 0.5 tablespoon grouond white peppercorns

  • 8 mussels steamed open in chicken stock, white wine and aromatics

  • pinch saffron soaked in a litlle warm water

  • 500 ml chicken stock

  • 2 kaffir lime leaves

  • 4 tomatoes blanched, peeled and roughly chopped

  • 250 g fish off-cuts, roughly chopped

  • 2 tablespoons tomato jam see seperate recipe

  • 2 tablespoons italian parsley roughly chopped


  • 1.

    In a large fry pan or flat copper saucepan, heat the mussel saffron sauce together with the tomato sauce and bring it gently to the boil.

  • 2.

    Reduce the heat to a simmer and add the scallop, followed by the pippies and clams.

  • 3.

    As they start to open, turn the scallop and add all the remaining seafood except the squid and cook for 2 minutes.

  • 4.

    Turn all the seafood once, gently, whilst cooking.

  • 5.

    After the 2 minutes, add the squid pieces and toss through. Add the orzo, spinach, crème fraiche and butter and shake the pan gently to incorporate all the ingredients.

  • 6.

    Season with salt and pepper and a squeeze of lemon, to taste.

  • 7.

    Add the parsley.

  • 8.

    Top with a generous spoonful of aioli and serve with the bruscetta.

  • 9.

    Note: The tomato sauce is made by simply roasting egg tomatoes until they blister.

  • 10.

    Remove the skins and cook the flesh and pulp down to a sauce consistency.

  • Mussel Saffron Sauce:

  • 1.

    To make the paste, blend the onion, carrot, fennel, garlic, galangal, kaffir lime skin, lemongrass and scuds together with the olive oil to make the paste.

  • 2.

    Add the ground spices.

  • 3.

    Fry the paste till fragrant in a little oil.

  • 4.

    Add the mussel juice, saffron, stock, crushed lime leaves, tomatoes, fish off-cuts and tomato jam.

  • 5.

    Cook out for about 30 minutes, stirring occasionally. Pass through a mouli.

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