Serves 4Cooks In55 minutesDifficultyNot too trickyNutrition per servingCalories 205 10 Fat 8.1g 12 Saturates 1.3g 7 Sugars 4.2g 5 Protein 20.9g 42 Carbs 6.6g 3 Of an adult& 39;s reference intakeIngredients1 clove of garlic½ a fresh red chilli½ a small onion½ a stick of celery½ a small carrot1 baby leek or ¼ of a medium leekolive oil1 pinch of saffron¼ teaspoon fennel seeds1 pinch of ground cinnamon1 lemon1 orange1 x 400 g tin of plum tomatoes150 ml white wine1 litre organic fish stock4 small pieces of red snapper, from sustainable sources4 small pieces of striped bass, from sustainable sources5 anchovies, from sustainable sources12 mussels, from sustainable sources12 cockles, from sustainable sources4 scallops, preferably on shell, from sustainable sourcesRecipe FromJamie MagazineBy April BloomfieldMethodPeel and finely slice the garlic, then finely chop the chilli.
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