Ingredients

• 1 teaspoon olive oil
• 2 tablespoons onions, finely diced
• 1 teaspoon garlic, minced
• 1/8 teaspoon saffron
• 60 ml dry white wine
• 250 ml fish stock
• 225 g fish, sliced into 2cm dice
• 225 g mussels, scrubbed and de-bearded
• 115 g prawns
• 1 carrot, julienned
• 1 leek, julienned
• 1 tomatoes, blanched, peeled, de-seeded and julienned
• 1/2 celeriac, julienned
• 6 spring onions, cut at a sharp diagonal into 6mm lengths
• 2 potatoes, red, quartered and boiled in unsalted water for 6 minutes
• 1 teaspoon parsley, chopped
• 1 teaspoon tarragon
• 1 teaspoon chervil
• salt & freshly ground black pepper, to taste

Instructions

1. Heat the olive oil in a pan and use to fry the onion and garlic for 1 minute. Crumble in the saffron then add the wine and fish stock.

2. Bring the mixture to a boil, add the seafood then cover and allow to steam for about 4 or 5 minutes, or until the mussels just begin to open.

3. Add the vegetables, cover once more, and cook for a further 3 minutes. Discard any unopened mussels, add the ftarrogon, chervil and parsley, season to taste then transfer to a serving bowl and serve.