• 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


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    To make the aioli, combine mayonnaise, lemon juice, mustard and remaining garlic. Taste for seasoning.

  • 5.

    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.

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