Ingredients
- 2 tbsp olive oil
- 2 onions, finely chopped
- 1 small fennel, finely chopped
- 1 leek finely chopped
- 1 star anise
- 2 garlic cloves, crushed
- 1 heaped tbsp tomato puree
- 100ml dry white wine
- 750ml Freja Fish Bone Broth
- 4 large ripe tomatoes, chopped
- pinch saffron
- 1 tsp cayenne pepper
- 1 small orange, zest
- 1kg mussels, scrubbed and debearded
- 250g prawns, shells on
- 1kg of firm, boneless fish fillets, such as monkfish, halibut, cod, and/or squid all cut into large chunks
Instructions
- Heat the oil in a deep pan and add the onions, fennel and leek and saute for 10 minutes until starting to soften.
- Add the garlic and tomato puree and cook for another couple of minutes.
- Tip in the tomatoes, star anise and cayenne. Stir for a minute or two then pour over the Freja Fish Bone Broth, white wine and add the saffron and orange zest.
- Simmer for 20 mins on a low heat.
- Remove the star anise and blend the sauce until smooth. Pass through a sieve and pour into a clean pan.
- Then start to add your fish - the denser varieties like monkfish, halibut and squid take longer to cook than other varieties; a few extra minutes. Add the mussels, prawns and other fish varieties (such as halibut and cod) and simmer until the mussel shells open - about 5 minutes.
- Traditionally this is served with a rouille and crusty bread to mop up all the delicious sauce. If you don’t want to make your own rouille just add a squeeze of lemon juice, garlic and saffron to a good quality mayonnaise.
