Seafood fennel and potato stew
Ingredients
- 18–20 black mussels
- 6 baby octopus
- 16 raw medium prawns
- 1 large fennel bulb
- 2 tablespoons olive oil
- 2 leeks, white part only, thinly sliced
- 2 cloves garlic, crushed
- ½ teaspoon paprika
- 2 tablespoons Pernod or Ricard
- ⅔ cup (170 ml/5½ fl oz) dry white wine
- ¼ teaspoon saffron threads
- ¼ teaspoon fresh thyme leaves
- 500 g (1 lb) fish cutlets (eg. swordfish, kingfish, warehou, monkfish), cut into large chunks
- 400 g (13 oz) baby new potatoes
- fennel greens, to garnish
Organization Tags
Tags easily organize your Recipe Library
Comments