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Seafood and Filini Fideuà

Seafood and Filini Fideuà

Serves 6

2 Tbsp Extra Virgin Olive Oil

1 red onion, finely chopped

1 fennel bulb, thinly sliced, fronds reserved

2 cloves garlic, finely chopped

1 pinch The Spice Trader Chilli (crushed)

750g shellfish e.g. mussels, clams or prawns

100ml white wine

1 pinch Gohar Saffron Tips

330g Alicos Salsa Pronta Di Pomodoro

250g white fish fillets, cut into chunks 

Juice of 1 lemon

200g Girolomoni Organic Filini

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.

Sabato


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