Serves 2


2 tbsp olive oil

2 garlic cloves (peeled and smashed)

1 large onion (peeled and sliced)

1 small fennel bulb

1 pinch of saffron (soaked in 2 tbsp of orange juice for 10 minutes)

1 strip of orange zest

1 can of whole tomatoes in juice

6 cups of seafood stock

1 bag of mussels

250g of prawns (shelled)

Optional: You can add fish as well – Halibut, Cod or Snapper are good choices


Step 1.

Heat your olive oil in a heavy pot over a medium heat.

Step 2.

Add your saffron, orange zest, fennel and stock, stirring gently.

Step 3.

Bring to the boil and simmer for around 20minutes until the liquid is halved.

Step 4.

(Optional) Reduce your heat and add fish if you have chosen any, cook for a further 5-8 minutes.

Step 5.

Reduce heat and add you mussels and prawns, cooking for around 2 minutes until the mussels open and the prawns curl.

Step 6.

Move to a bowl or serve from the pot with crusty bread.