2 tbsp olive oil
1 gold & 1 orange kumara (approx. 550 – 600 g), peeled & cut into 2 cm thick pieces
1 fennel bulb, sliced
1 small red onion, peel & diced
2 cloves garlic, diced
pinch chilli flakes
½ glass of white wine
6 tomatoes, blanched peeled & chopped
750 ml water
1 tsp salt
ground black pepper
1 tsp orange zest
good pinch saffron
few sprigs of fresh thyme
1 kg fresh mussels (or frozen half shell mussels)
500 g fresh fish fillets (can be one or more varieties), cubed
500 g peeled prawns
1 tsp salt & ground pepper to season
fennel fronds, fresh thyme and Italian parsley
In a large frypan heat the olive oil over a medium heat. Add the kumara, sliced fennel, onion, garlic and chilli flakes, sauté a little. Add the wine, tomatoes and water, followed by a teaspoon of salt and a good grind of black pepper, increase the heat and boil rapidly.
Once the kumara in almost cooked, add the orange zest, saffron, fresh thyme, followed by the mussels. Cover the casserole to steam the mussels open. Then add the other seafood and cook for another few minutes to cook the fish and prawns. Remove any unopened mussels. Check the seasoning and scatter over the fresh herbs.
Place the whole pan on the table, and serve with crusty bread and a chilli garlic mayonnaise.
Serves 4 – 6 | Gluten Free