2 tbs olive oil
1 leek or onion, sliced
1 red capsicum, sliced
3 garlic cloves, crushed
1 tsp fennel seeds, crushed
400g can diced tomatoes
1 cup white wine
250g firm white fish fillets (e.g. blue eye), cut into 3cm pieces
250g salmon fillets, cut into 3cm pieces
12 raw peeled green prawns, tails intact
500g fresh black mussels, cleaned (see note)
2 tbs chopped fresh flat-leaf parsley
2 tsp grated lemon zest
- Heat olive oil in a large saucepan. Add leek or onion, capsicum and garlic and cook for 3-4 minutes or until softened. Add fennel seeds and cook for 1 minute.
- Add tomatoes and white wine and bring to the boil. Add fish and lower heat to medium. Cook covered for 3 minutes.
- Add prawns and mussels and cook, covered, for another 2 minutes or until prawns are cooked and mussels opened. Sprinkle with chopped parsley and lemon rind.
You can buy 1kg packets of cleaned black mussels in many supermarkets. Use remaining mussels in a tomato and mussel sauce for pasta or steamed with garlic, parsley and white wine.