Fish with Mussels, Fennel & Aioli
- olive oil
- 1 tbsp chopped fresh rosemary
- 1 chilli, seeded & sliced
- 2 small fennel bulbs, cleaned, cored & sliced
- 1 red onion, cut into wedges
- 3 garlic cloves, crushed
- 1 can diced tomatoes, drained a little
- 2 pinches saffron threads soaked in hot water
- 2-3 heaped tbsp chopped fresh parsley
- 2 cups fish stock
- a good splash of sherry vinegar
- sea salt & freshly ground pepper
- 16-20 mussels, scrubbed & debearded
- 4 x 180 gm fish steaks
- 4 heaped tbsp mayonnaise
- juice of ½ lemon
- 1 heaped tspn Dijon mustard
- Heat a little oil in a heavy-bottomed pan and gently saute rosemary, chilli, fennel, red onion and 1 garlic clove until reasonably tender, stirring now and again.
- Add diced tomatoes, soaked saffron with liquid, 1 tbsp parsley, 1 cup stock, sherry vinegar and seasonings. Stir and cook down a little, adding more stock if needed.
- Then add the mussels and fish. Cover, turn heat down a little and gently cook until fish is ready (and opaque in the centre), turning once. Remove mussels as they open and discard any that don’t.
- To make the aioli, combine mayonnaise, lemon juice, mustard and remaining garlic. Taste for seasoning.
- To serve, spoon a decent amount of the sauce and vegies into individual bowls. Arrange mussels around the edge and place fish in the centre with a good dollop of aioli and a sprinkling of parsley on top.