This rustic tomato and fish stew is sometimes referred to as ‘cioppino’ in Italy. Serve with fresh crusty bread and a good red wine.
- 1/4 teaspoon saffron threads
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon ground paprika
- 2 tablespoons thyme leaves
- 3 x 400g cans Italian chopped tomatoes
- 1 cup fish stock or water
- 1 lemon, rind finely grated, juiced
- 2 large Desiree potatoes, cut into 2cm cubes
- 500g thick white boneless fish, cut into 3cm pieces
- 12 mussels, cleaned, beards removed
- 12 green prawns, peeled (tails intact), deveined
- extra thyme, to serve
- Place saffron threads into a bowl. Add 1 tablespoon hot water. Allow to stand for 5 minutes. Heat oil in a large, 8cm deep frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes, stirring, or until tender. Add paprika and thyme. Stir until well combined. Cook for 1 to 2 minutes or until aromatic.
- Add tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture and potatoes to frying pan. Stir until well combined. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until potatoes are just tender when tested with a skewer.
- Add fish, mussels and prawns to frying pan. Cover. Cook for 8 to 10 minutes or until seafood is cooked through. Season with salt and pepper. Ladle into large bowls. Top with thyme. Serve.