500 grams king
prawns deveined and shelled
(keep shells and heads for stock)
12 mussels
scrubbed and beards removed
250 grams crabs
1 cup white wine
2 cups water
1/2 red onion
chopped
2 teaspoons
finely chopped garlic
1 bay leaf or
carri poulet leaf
1/4 cup olive oil
2 red onions
finely chopped (extra)
1 small leek,
finely sliced
salt and pepper to taste
1 cup fish stock
1 tablespoon
crushed garlic
450 grams can of
chopped tomatoes
3 tablespoons
tomato paste
1/4 teaspoon
saffron powder
2 bay leaves or 4
carri poulet leaves (extra)
1 tablespoon
chopped basil leaves
1 teaspoon fennel
seeds
4cm piece of
orange rind
salt and freshly
ground pepper
500 grams white
fleshed fish, skinned, boned
and cut into bite pieces
1/2 cup finely
chopped parsley leaves
Please note that all spoonful measures are flush spoonfuls.
Method:
Soak mussels in cold water for one
hour. Scrub & remove beards. Clean crabs, break or cut into serve
sizes and retain shells.
Prepare stock by boiling crab shells,
prawn shells and heads and fish bones in 1 cup of fish stock, together
with wine, 2 cups water, 1/2 red chopped onion, chopped garlic and one
bay or carri poulet leaf. Bring to boil, reduce heat and simmer for 20
minutes. Strain and reserve liquid.
Heat oil in large casserole pan. Add
2 finely chopped red onions, chopped leek and 1 tablespoon crushed
garlic. Cover and cook over low heat for 20 minutes, stirring
occasionally until onion is softened but not browned. Add chopped
tomatoes, tomato paste, saffron powder, bay leaves or carri poulet
leaves, basil, fennel seeds, orange rind, salt and pepper. Stir well
and allow to cook uncovered for ten minutes, stirring frequently.
Add strained fish stock and bring to
boil. Allow to boil for ten minutes, stirring often. Reduce heat and
add fish pieces, crab pieces and mussels. Cover and simmer for four to
five minutes. Add king prawns and simmer covered for three to four
minutes. Do not overcook prawns.
Remove orange rind and bay or carri
poulet leaves. Transfer to warm serving bowls. Sprinkle with parsley.
Serve on freshly cooked hot basmati
rice. Accompany with tomato chutney.
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