Ingredients
1 tbs hot water
1 large pinch saffron strings
3 large bay leaves
2 x 500g fish stock
2 x 400g diced tomatoes w/ juice
4 large peeled carrots
1/3 white part of leek, finely diced
3 garlic cloves, finely diced
400g light coconut cream
50g butter
salt & pepper to taste
chili powder to taste
400-500g ling fish cubed
500g peeled king prawns
250g green muscles washed and de-bearded
1/4 cup loosely packed coarsely chopped fresh continental parsley
1 small baguette, ripped into rough chunks (not included if you are making this gluten-free)
Preparation
Put hot water and saffron in small bowl. Let sit.
Put bay leaves, fish stock, tomatoes & carrots, leeks & garlic in large pot. Bring to boil. Reduce and simmer with lid off for approximately 10 minutes. When carrots become slightly tender add coconut cream and butter. Cook for additional 5 minutes. Add saffron, as well as the salt, pepper & chili to taste.
Add fish, prawns & muscles. Cook until muscles begin to open and prawns are cooked. Remove from heat, stir in parsley.
Serve with baguette. (Obviously, skip for gluten-free)
Preparation & cooking time ~30minutes.
Note: If you want a lighter version, you can leave off the butter.
