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.
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.
Reduce the heat to a simmer and add the scallop, followed by the pippies and clams.
As they start to open, turn the scallop and add all the remaining seafood except the squid and cook for 2 minutes.
Turn all the seafood once, gently, whilst cooking.
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.
Season with salt and pepper and a squeeze of lemon, to taste.
Add the parsley.
Top with a generous spoonful of aioli and serve with the bruscetta.
Note: The tomato sauce is made by simply roasting egg tomatoes until they blister.
Remove the skins and cook the flesh and pulp down to a sauce consistency.
Mussel Saffron Sauce:
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.
Add the ground spices.
Fry the paste till fragrant in a little oil.
Add the mussel juice, saffron, stock, crushed lime leaves, tomatoes, fish off-cuts and tomato jam.
Cook out for about 30 minutes, stirring occasionally. Pass through a mouli.
» Metric Converter