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1 tsp Fennel Seeds
1 to 2 cloves of garlic, chopped
½ tsp Chilli Flakes
1 tsp Smoked Paprika
75ml White Wine
1 Tin of Tomatoes
A dash of cream
500ml fish stock or water
A glug of Olive Oil
500 g mixed fish
300g Linguine, cooked
To garnish: fennel fronds and/or flat leaf parsley.
Optional: Serve with Garlic Bread for extra indulgence!
Toast the fennel seeds in a large dry frying pan with a lid. Grind down in a pestle and mortar. Add the oil to the pan over a medium heat and add the garlic with a pinch of salt. After a minute, add the fennel, chilli flakes and paprika. After about two minutes, add the tomato puree and cook out for a moment or two. Next, add the wine to deglaze the pan and allow to evaporate.
Add the tin of tomatoes, sugar, stock or water and the cream. Simmer for about 20 minutes to allow the flavour to intensify. Add the non shellfish and allow to cook for a minute or two before adding the prawns and mussels.Replace the lid and cook for a further two minutes or until the mussels have opened.
Serve by tossing the linguine through and and topping with the herbs.