Serve the poached fish and shellfish with grilled bread.William MeppemPoaching fish and shellfish in a simple tomato-saffron broth is one of my favourite ways to enjoy seafood during the week. It's simple,versatile and comes together in no time at all. Here I've gone for fish and mussels,but calamari and prawns are equally as delicious. The white beans add substance to the dish,but chickpeas work well too. Just be careful not to overcook the seafood,it really doesn't take long. Serve with plenty of grilled bread to mop up all the wonderful brothy sauce.
INGREDIENTS
- pinch saffron threads
- 250ml (1 cup) boiling water
- 1 tbsp extra virgin olive oil
- 3 garlic cloves,roughly chopped
- pinch dried chilli flakes
- 3 parsley sprigs,stalks reserved,leaves picked and roughly chopped,plus extra to serve
- 125ml (½ cup) dry white wine
- 200g canned whole peeled tomatoes (½ a can)
- 400g can cannellini beans (or chickpeas),drained and rinsed
- 400g skinless firm white fish fillets,cut into 3cm pieces
- 500g mussels,scrubbed and debearded
- sea salt flakes
- juice of 1 lemon
- grilled bread,to serve