Heat some oil in a large pan and fry the garlic for 3 minutes. Then add the fennel for 5 minutes until soft. Tip in the dried chillies and paprika along with the wine and simmer. After 5 minutes add in the tomatoes and stock and simmer for 15 minutes. Then add the White fish for 5 minutes and then the prawns and mussels for a further three minutes. Serve hot, garnished with the red chillies and parsley and some fresh crusty bread.
|Plum Tomatoes||1 Tin|
|Red Chillies. Deseeded And Finely Sliced||2|
|Fresh Parsley. Chopped||Bunch|
|Garlic Cloves. Crushed||2|
|Dried Chilli Flakes||Pinch|
|Mussels. Cleaned And De-bearded (discard Any That Don't Close When Tapped On The Sink)||250g|
|Fennel Bulb. Thinly Sliced||1|
|White Fish Skinned And Cut Into Bite Sized Pieces||250g|
The fish cake is a very versatile food, much like a croquette, the fish cake is a potato patty mixed with one or various fish and bread crumbed, battered and fried. The original fish cakes were made u... keep reading
Lord Karan Bilimoria founded Cobra Beer in 1989. He launched Cobra Beer when he realised that Britain deserved a better, smoother, less gassy lager. Not just smoother, but one which complemented food, and could appeal to both ale and lager drinkers alike.