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Ingredients
- 1 onion, chopped
- 1 large carrot, sliced
- 1 large tomato, finely chopped
- 1 fennel bulb sliced
- 1 tablespoon crushed garlic
- 1 red chilli, chopped
- 1 sprig of fennel fronds
- Small bunch of parsley
- 1 sprig of thyme
- 1 bay leaf
- Piece of dried orange rind
- 300g firm white fish, thickly sliced
- 300g mussels
- Generous pinch of saffron
- 60mls olive oil
- 60mls white wine
- salt and freshly ground black pepper to season
- 500mls decent quality fish stock
View Full Recipe at Lavendar and Lime
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1250g | |
| Calories 1383 | |
| Calories from Fat 716 | 52% |
| Total Fat 80.63g | 101% |
| Saturated Fat 11.88g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 264mg | 88% |
| Sodium 1165mg | 49% |
| Potassium 3589mg | 103% |
| Total Carbs 55.87g | 15% |
| Dietary Fiber 12.5g | 42% |
| Sugars 13.49g | 9% |
| Protein 99.83g | 160% |
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