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
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.