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Ingredients
- 1?4 teaspoon saffron threads
- 4 tablespoons olive oil
- 3 cloves garlic, chopped
- 1?2 teaspoon crushed chilli
- 1 large onion, finely chopped
- 1?2 cup flat-leafed parsley, chopped
- 400g can chopped tomatoes
- 150ml dry white wine
- 375ml fish stock
- finely grated zest of 1 orange
- 2 bay leaves
- 11?2 cups cooked or canned white beans such as cannellini
- 400g smoked fish flesh (from around 500g smoked fillets; I used trevally), flaked
- 12 small mussels, cleaned and beards removed
- salt and freshly ground black pepper
Method
Place the saffron in a small bowl and cover with warm water. Leave to soak for 25 minutes.
Heat the oil in a large heavy-based pan over medium heat. Fry the garlic, chilli, onion and parsley for 10 minutes, stirring, until soft. Add the tomatoes, wine, stock, zest, bay leaves and 375ml water, and bring to the boil. Lower to a simmer and cook for 10 minutes.
Stir in the beans and fish, heat, then add the mussels and saffron (with its water). Cover for 5 minutes until the mussels open. Season to taste with salt and pepper. Serve with chilli garlic bread (recipe follows).
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