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Betty Bossi Koch-Center
How it's done
Heat the oil in a pan. Add the shallots and all the other ingredients up to and including the saffron, sauté for approx. 5 mins. Add the tomatoes, pepper and lemon zest, cook for approx. 3 mins., season with salt.
Pour in the wine and reduce almost completely. Pour in the stock, bring to the boil. Reduce the heat, add the potatoes, cover and simmer for approx. 10 mins. Scrub the mussels thoroughly under running water, remove the beard, add, cover and simmer for approx. 5 mins. Add the fish and prawns, mix carefully, cover and simmer over a low heat for approx. 5 mins. Garnish with parsley, serve with lemon wedges.
|Note:||Discard any raw, open mussels and cooked, closed mussels. These are inedible.|
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