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Preparation
time: 20 minutes
Cooking time: 15 minutes
Serves 4 |
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Ingredients
1 ½ pounds mussels in shell
1 ½ pounds prawns or large shrimp, peeled
1 pound boneless fish fillets, cut into bite-sized
8 oz small squid or calamari tubes, slice into rings
¼ cup olive oil
1 onion, chopped
1 cup sliced fresh fennel
2 cloves garlic, crushed
2 small red chilies, finely chopped
8 cups chicken broth
14 ½ oz can whole tomatoes, undrained, crushed
1/3 cup parsley, chopped
¼ cup tomato paste
Directions
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| 1.
Scrub and debeard mussels. Boiled them until shells open, remove
mussels from shells and reserve four shells for garnish. |
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| 2.
In a large sauce pan heat olive oil. Cook onion, fennel, garlic,
and chilies in hot oil till onion is tender. |
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| 3.
Add broth, tomatoes, parsley and tomato paste. Bring to a boil;
reduce heat. Cover; simmer for 5 minutes. |
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| 4.
Add mussels, prawns, fish and squid. Simmer, uncovered, 3-5
minutes. Garnish with reserved shells. |
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