1/2 teaspoon Saffron (Soaked in a tablespoon of boiling water)
2 tablespoons Red Wine Vinegar
300ml White Wine
200ml Fish Stock
4 Ripe Tomatoes (Desseded and finely diced)
50g Tomato Puree
450g Charlotte Potatoes (Peeled and cut into slices)
400g Firm white fish (We used monkfish - Cod or Seabass would also work. Skinned and cut into large chunks)
12 Large Uncooked prawns (Peeled and deveined)
16 Mussels (Cleaned)
1 bunch Flat Leaf Parsley (Finely Chopped)
Salt and Freshly Ground Pepper
Heat the oil in a large saute pan, add the onion and cook over a medium heat for 5 minutes, stirring occasionally until the onions are soft but not brown. Add the fennel, garlic and pepper and fry gently for another 3-4 minutes.
Stir in the paprika, sffron mixture, vinegar, wine, stock, diced tomatoes and tomato puree and then the sliced potatoes. Bring to the boil and simmer gently for 20 minutes or so until the potatoes are cooked and the sauce has thickened. Season carefully with salt and pepper.
Place the monkfish on top of the sauce, cover and continue to cook for about 3 minutes.
Add the prawns, then the mussels, cover and cook for another 4 minutes until the mussels are open. Discard any mussels that haven't opened properly
Check the seasoning then sprinkle over the fresh parsley to serve.
Perfect with toasted crusty bread.
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