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Fish and Shellfish Spicy Mussel Saffron Stew

Fish and Shellfish Spicy Mussel Saffron Stew

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 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
  • 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 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
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Method

  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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