recipe courtesy Jon Luzadder, Ajax Café
serves: 4 | start to finish: 15 minutes
Spot prawns begin to get mushy as soon as their heads are removed, so make sure they’re still attached when you bring them home. Remove right before cooking or not, as desired.
2 teaspoons fennel seeds
1/4 cup olive oil
2 tablespoons minced garlic
2 tablespoons minced shallots
1 dozen Manila clams
1 dozen Scow Bay mussels, scrubbed and de-bearded
1 cup white wine
1 pinch of saffron
1 cup roasted, chopped tomatoes
1 cup fish stock or clam juice
1 bay leaf
salt and pepper to taste
1 teaspoon lemon zest
1 pound fresh cubed fish (salmon, halibut or cod)
1/2 pound spot prawns
1 tablespoon mixed fresh herbs (tarragon, chives, chervil, parsley)
Heat a large skillet over medium heat and briefly toast the fennel seeds, stirring constantly. Remove from the pan once they are slightly darker and very fragrant. Set aside.
Heat the olive oil in the same large skillet over medium heat and cook the garlic and shallots until they’re soft and golden, about 2 minutes. Add the clams, mussels and fennel seeds. Immediately add the wine, saffron, chopped tomatoes, and fish stock. Stir, cover and cook for 4-5 minutes. Add the bay leaf, salt, pepper, lemon zest, fish and spot prawns. Stir gently and cover for 3-4 minutes, until the fish is just cooked through.
Remove from heat and sprinkle on the fresh herbs. Pour some wine, slice some good bread and enjoy. gluten-free • dairy-free