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Fish and Shellfish Spicy Mussel Saffron Stew

Recipe by Neil Perry from Neil Perry Rockpool Sessions

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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.

Ingredients

400 ml mussels and saffron sauce see recipe
1 tablespoon tomato sauce see note
1 live scallop
4 pip pies
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 squid s
60 g orzo
Handful baby spinach leaves
1 teaspoon crème fraiche
1 teaspoon unsalted butter
Sea salt
Freshly ground black pepper
½ 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
½ tablespoon fennel seed roasted and ground
½ tablespoon coriander seed roasted and ground
½ tablespoon grouond white pepper corns
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

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Method

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.