Tuesday, August 11, 2009
One of our weekday lunch lately, when it was raining the whole week. This is such a simple hearty meal, served with crusty bread.
The recipe was adapted from one of the issue of Super Food Ideas :
1/4 Tsp Saffron threads
1 Tbsp Olive oil
1 Brown onion, finely chopped
2 Garlic cloves, crushed
1 Tsp Ground paprika
2 Tbsp Thyme leaves
3 x 400g Cans Italian chopped tomatoes
1 Cup Fish stock or water
1 Lemon, rind finely grated, juiced
2 Large Potatos, cut into 2-cm cubes
500g Thick white boneless fish, cut into 3-cm pcs
12 Mussels, cleaned, beards removed
12 Green prawns, peeled, deveined
Place saffron threads into a bowl. Add 1 Tbsp hot water, allow to stand for 5 mins. Heat oil in a large deep frying pan over medium heat. Add onion & garlic, cook for 3 - 4 mins, stirring or until tender. Add paprika & thyme, stir until well combined. Cook for 1 - 2 mins or until aromatic.
Add tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture & potatoes to pan. Bring to boil, reduce heat to medium-low. Simmer, uncovered, for 10 mins or until potatoes are just tender.
Add fish, mussels & prawns to pan. Cover, cook for 8 - 10 mins or until seafood is cooked through. Season with salt & pepper.
* I've omitted the mussels & instead of 500g of fish, I've used a mixture of 500g of fish, scallop & squid. I didn't have fish stock on hand so I changed it to chicken stock.