Seafood and Filini Fideuà
1 red onion, finely chopped
1 fennel bulb, thinly sliced, fronds reserved
2 cloves garlic, finely chopped
750g shellfish e.g. mussels, clams or prawns
100ml white wine
250g white fish fillets, cut into chunks
Juice of 1 lemon
1 Tbsp parsley, chopped
Salt and freshly ground black pepper
In a large casserole dish heat the oil, add onion, sliced fennel, garlic and chilli flakes. Cook for 5-7 minutes on a medium heat until softened. Increase heat and add shellfish white wine and saffron. Cover and cook until shells open or prawns are coloured, shaking pot now and then. Add the Salsa pronta di pomodoro, fish, reserved fennel fronds and a squeeze of lemon. Cook a further 2 minutes until fish is coloured.
Meanwhile bring a large pot of well salted water to the boil and cook the filini pasta until al dente (5 minutes). Drain and add to the casserole dish, season to taste and garnish with parsley.
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