This is such a delicate, Spanish, summer-lunch: a recipe my mother shared with me.
Seafood, saffron, fish stock and petite vegetables. How could you go wrong?
Open a white wine. Pour the wine. Tear some crusty bread.
Time is on your side.
(And pour more wine! It’s summer!)
100ml olive oil
1 stalk celery, thinly sliced
1 small leek (white only), thinly sliced
2 shallots, thinly sliced
12 black mussels, cleaned
2 1/2 tbsp white wine
2 cup fish stock
1 tsp saffron threads
4 snapper fillets, skin scored
1 large tomato, peeled, seeded and diced
1 potato, peeled, cubed and cooked
20 asparagus spears, blanched
1 bunch English spinach, stalks trimmed
Sea salt and pepper
- Preheat the oven to 160c.
- Cook the celery, leek and shallots in half the olive oil for 1 minute, increase the heat to high, add the mussels and wine and cover for 3 minutes or until the mussels open.
- Strain the mixture and return the liquid to the pan and reduce by 1/3.
- Add the stock and saffron and simmer for 5 minutes.
- Sauté the fish skin side down in the remaining oil for 2 minutes, turn over and cook for 1 minute and then place in the oven for 2 minutes.
- Add the potato and tomato to the broth and heat through and season.
- Add the asparagus, spinach and mussels and simmer until the spinach is just wilted.
- Divide the spinach and asparagus among bowls and pour over the broth.
- Scatter the mussels, tomato and potato around and then top with the fish and garnish with parsley.