Recipe Inspiration

Ingredients...

Large pinch of saffron 50ml olive oil

2 large onions, peeled and finely diced

5 garlic cloves, peeled and crushed

5 bay leaves

2 tsp chopped fresh thyme

2 tsp sweet or smoked paprika

2kg tinned chopped tomatoes

40g Essential Cuisine Fish Stock Mix plus a pinch to season fish

50 par boiled baby potatoes

1.5kg cod, hake or haddock fillets, cut into 5 cm dice

40 raw tiger prawns

40 fresh mussels

140 fresh clams

2 grated orange rinds

200g gluten free garlic mayonnaise

Method...

1. Place saffron in a small cup of boiling water and allow to infuse

2. Season the fish with a good pinch of Essential Cuisine Fish Stock

3. Heat the olive oil in a suitable saucepan, gently fry the onions for 5 minutes, then add the garlic, bay leaves and thyme. Fry until soft but with not too much colour

4. Sprinkle in the paprika and tomato, bring to the boil and allow to simmer for 5 minutes

5. Stir in the Essential Cuisine Fish Stock Mix and saffron water. Add potatoes and cook until softened, gently stir in the fish

6. Cover and poach gently until all fish is cooked, stir in grated orange rind

7. Serve with gluten free crusty bread, garlic mayonnaise or garlic buttered toasted ciabatta!

Chefs Tip

Try stirring in a teaspoon of Essential Cuisine Lobster Glace to really bring out the shellfish flavour.