1.Shell and devein prawns. Scrub mussels; remove beards.
2.Heat oil in large saucepan; cook onion, garlic, leek, fennel and celery, stirring, about 10 minutes or until vegetables soften.
3.Add wine, undrained tomatoes, stock, saffron and potato to pan; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until potato is tender.
4.Add prawns and fish to pan; cook, uncovered, 5 minutes. Add mussels; cook, covered, about 2 minutes or until mussels open (discard any that do not). Season to taste.
As a general rule, we do not recommend freezing cooked seafood of any kind because it tends to undergo both textural and flavour changes.
Note
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