1 tbsp chilli-infused olive oil
6 shallots, sliced
1 bulb fennel, roughly chopped
2 red peppers, cut into small chunks
2 cloves garlic, crushed
½ x 4g pack Cooks’ Ingredients Saffron
300ml Cooks’ Ingredients Fish Stock
400g can chopped tomatoes
2 x 200g pack Essential Cooked Seafood Selection
25g pack flat leaf parsley, chopped
1. Heat the oil in a large pan and fry the shallots, fennel and peppers for 6-8 minutes until beginning to colour, adding the garlic for the last 2 minutes. Crumble the saffron into 1 tbsp boiling water in a small bowl.
2. Add the fish stock and tomatoes to the pan and bring to a gentle simmer. Cover and cook for 15 minutes.
3. Stir in the saffron liquid, frozen seafood and parsley, and cook for a further 5 minutes until bubbling and piping hot. Season and serve.
Cook’s tipTo spice up this dish, serve with a pot of Marine Gourmet French Rouille, a spicy, garlicky sauce that can be stirred into the stew at the table (and is just as good spread onto a toasted baguette).