This is one of the best ways to eat seafood – great for warm or colder months. You can add potatoes for a heartier meal and don’t stress if you can’t find different types of seafood. You can just use 2 so long as the flesh amounts to about 600g (plus 200g of mussels). Bon Appetit!
- ¼ cup olive oil OR 50g butter
- 1 large fennel bulb, dry outer leaves removed, green tops discarded, sliced thinly
- 1 leek, white part only, thinly sliced
- 3 cloves garlic, sliced thinly
- 1 tsp dried chilli flakes
- 1 bottle white wine
- 2 cups water
- Pinch of saffron (about 15 threads - optional)
- 1kg chopped tomatoes
- 1 Tbs tomato paste
- 1kg black lipped mussels, washed, de-bearded
- 200g prawn meat OR scallops, butterflied
- 200g firm fleshed white fish
- 200g cleaned squid, cut into rings or baby octopus, halved lengthways
- Salt & pepper
- ½ cup roughly chopped flat leaf parsley
Baguette or crusty loaf
- Combine the olive oil, fennel, leek, garlic and chilli in the Crockpot® Express Easy Release Pressure Multicooker. Press BROWN/SAUTÉ, then press START/STOP. Sauté until fragrant but not coloured.
- Add white wine, water, saffron, tomatoes and tomato paste. Stir for a couple of minutes. Secure the lid, ensure the Steam Release Dial is in the ‘seal’ (closed) position. Press MANUAL PRESSURE. Reduce setting on timer to 5 minutes. Press START/STOP. When the cooking has finished, release the steam and remove the lid.
- Add the mussels and spread them out evenly, covering them with the hot liquid where possible. Set on BOIL and press START/STOP.
- When the mussels are open, stir in the remaining seafood and cook until just cooked through. Taste then season with salt & pepper if needed.
- Stir in the parsley and serve hot with a crusty loaf.