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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.


  • Mussel Saffron Sauce


  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Fish and Shellfish Spicy Mussel Saffron Stew.


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