1 small, quartered, thinly sliced
1 whole, thinly sliced
2 individual, thinly sliced
1 clove(s), crushed
sweet white wine
½ cup(s), (125ml)
canned diced tomatoes
20 piece(s), scrubed, de-bearded
fresh flat-leaf parsley
- Heat oil in a large saucepan over medium heat. Add fennel, leek and celery and cook, stirring, for 5 minutes or until softened. Add garlic and thyme and cook for 30 seconds. Add wine and bring to the boil.
- Add stock and tomatoes and bring to the boil. Reduce heat and simmer for 5 minutes. Season with salt and freshly ground black pepper.
- Add mussels and simmer, covered, for 5 minutes or until mussels have opened (discard any that do not open). Using a slotted spoon, remove mussels and transfer to a bowl. Add fish and prawns to pan and simmer, covered, for 3–4 minutes or until cooked through.
- Divide mussels and fish mixture among serving bowls. Serve sprinkled with parsley.