1/4 tspn saffron threads
1 tbspn MCT Oil
1 brown onion finely chopped
2 garlic cloves crushed
1 tspn ground paprika
2 tbspns thyme leaves
3 x 400g cans chopped tomatoes
1 cup fish stock or water
1 lemon, rind grated, juiced
2 large desiree potatoes cut into 2cm cubes
500g thick white boneless fish, cut into 3cm pieces
12 mussels, cleaned, beards removed
12 green prawns, peeled, de-veined
extra thyme to serve
Place saffron threads in a bowl. Add 1 tbspn hot water. Allow to stand for 5 minutes. Heat
oil in a large 8cm deep frying pan over medium heat. Add onion and garlic. Cook stirring
for 3 to 4 minutes or until soft. Add paprika and thyme. Stir until well combined. Cook for 1
to 2 minutes or until aromatic. Add tomatoes, stock, lemon rind 1/3 cup lemon juice, saffron
mixture and potatoes to frying pan. Stir until well combined. Bring to the boil. Reduce heat
to medium low. Simmer, uncovered, for 10 minutes or until potatoes are just tender when
tested with a skewer. Add fish, mussels and prawns to frying pan. Cover. Cook for 8 to 10
minutes or until seafood is cooked through. Season with salt and pepper. Ladle into large
bowls. Top with extra Thyhme. Serve
1 tbspn MCT Oil
1 brown onion finely chopped
2 garlic cloves crushed
1 tspn ground paprika
2 tbspns thyme leaves
3 x 400g cans chopped tomatoes
1 cup fish stock or water
1 lemon, rind grated, juiced
2 large desiree potatoes cut into 2cm cubes
500g thick white boneless fish, cut into 3cm pieces
12 mussels, cleaned, beards removed
12 green prawns, peeled, de-veined
extra thyme to serve
Place saffron threads in a bowl. Add 1 tbspn hot water. Allow to stand for 5 minutes. Heat
oil in a large 8cm deep frying pan over medium heat. Add onion and garlic. Cook stirring
for 3 to 4 minutes or until soft. Add paprika and thyme. Stir until well combined. Cook for 1
to 2 minutes or until aromatic. Add tomatoes, stock, lemon rind 1/3 cup lemon juice, saffron
mixture and potatoes to frying pan. Stir until well combined. Bring to the boil. Reduce heat
to medium low. Simmer, uncovered, for 10 minutes or until potatoes are just tender when
tested with a skewer. Add fish, mussels and prawns to frying pan. Cover. Cook for 8 to 10
minutes or until seafood is cooked through. Season with salt and pepper. Ladle into large
bowls. Top with extra Thyhme. Serve
Little Leakers
Seafood Stew
