- 500 grams mussels (such as, mussels and clams)
- 350 grams King prawn
- 400 grams Monkfish
- 1 red chili pepper
- 1 large onion
- 2 garlic cloves
- 6 tablespoons olive oil
- 400 grams puréed tomatoes (canned)
- 1 small can Saffron (0.1 gram)
- 400 milliliters fish stock
- freshly ground peppers
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 2 tablespoons finely chopped Fresh herbs (such as, parsley and chives)
Rinse the mussels thoroughly, brush as needed and remove the beards. Reject any mussels that are already opened. Rinse the prawns and monkfish and pat dry. Cut the monkfish into pieces and peel and de-vein the shrimp.
Rinse, trim and chop the chili pepper. Peel and finely chop the onions and the garlic.
Fry the onion, garlic and chili pepper in a large pot in some oil. Add the tomatoes, the saffron and fish stock, season with salt and pepper and bring to a boil.
Fry the shrimp and the fish pieces briefly in a second pan in some oil. Season with salt and pepper and drizzle with a little lemon juice. Place in the sauce along with the clams and cook for 5-6 minutes. Season with salt, pepper, honey and lemon juice.
Serve garnished with freshly chopped herbs.
Suggestion: Serve with toasted bread.