Ingredients

How to make it

  • Gently heat the olive oil in a saute pan (or large frying pan) with the finely chopped onion. Sweat down, taking care not to colour the onions too much.
  • Add the garlic and gently fry for a further minute or so. Throw in the Chorizo and allow the Paprika to ooze out of this spicy sausage and flavour the onions and garlic and inevitably the rest of the dish.
  • Add the fennel and cook for another 2 minutes or so.
  • Pour over the tomatoes, orange peel and a good pinch of salt and pepper. Bring to the boil for a couple of minutes.
  • Add the saffron to your boiling Fish Stock and pour this over your tomato, onion and fennel mixture. Bring to the boil once more, turn down and let simmer for 7-10 minutes, or until the Fennel is virtually cooked. Taste for seasoning at this point and add more if necessary.
  • Once the Fennel feels soft to a knife point, add your white fish. Submerge in your softy spicy sauce and once it has turned white and looks flaky (no more than a couple of minutes), add the mussels and squid (or shellfish of your choice). Also throw in the potatoes just to warm them through.
  • Serve in large bowls, sprinkled with fresh parsley, the fennel fronds and some crusty, rustic bread.

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