Ingredients:
1 cup (250 ml) dry white wine
400 grams mussels, scrubbed and debearded
1/3 cup (80 ml) olive oil
3 garlic cloves, finely chopped
1/4 tsp dried chili flakes
400 grams can cherry tomatoes
1 thyme sprig
2×80 grams red mullet fillet, cut into 3 pieces
6 green prawns, peeled and deveined (tails intact)
3 whole small squid, cleaned tubes and tentacles separated
*in this case I used calamari rings
2 tbsp finely chopped flat-leaf parsley
Procedure:
1. Place the wine in the large saucepan and bring to a simmer over medium heat.
2. Add the mussels, cook and cover for 2-3 minutes, shaking the pan occasionally, until mussels have opened (discard any that haven’t opened at this time).
3. Strain and reserve cooking liquid. Set aside.
4. Heat 2 tbsp oil in a large frypan over medium heat.
5. Add the garlic and chili and cook, stirring for 2-3 minutes until softened and fragrant.
6. Add the tomatoes, bay leaves, thyme and reserved mussel liquid.
7. Reduce heat to low and simmer gently for 3-4 minutes until slightly reduced.
8. Add the mussels to the frypan, season with seasalt and freshly ground pepper, then cover and keep warm.
9. Meanwhile, season remaining seafood. Heat remaining 2 tbsp oil in a frypan over medium-high heat.
10. If batches if necessary, cook whole fish for 2-3 minutes each side until just cooked, then remove and set aside.
11. Cook mullet and prawns separately for 1 minute each side until just cooked, then set aside.
12. Cook squid, stirring for 30 seconds until just cooked.
13. Divide all the seafood among serving bowls, then pour over the hot broth and mussels. Serve scattered with parsley.
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A Slice of Kate 