Name: Mussel and orzo broth
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1/2 teaspoon saffron threads; 1/2 cup (125ml) ouzo or pernod; 4 spring onions (100g); 2 small fennel bulbs (400g); 2 tablespoon olive oil; 4 clove garlic, sliced thinly; 2 fresh small red thai (serrano) chillies, sliced thinly; 400 gram (12½ ounces) canned chopped tomatoes; 1.5 litre (6 cups) fish stock or water; 1 cup (220g) orzo (pasta); 1 kilogram (2 pounds) mussels, cleaned; 400 gram (12½ ounces) firm white fish fillets, chopped coarsely

Ingredients

1/2 teaspoon saffron threads

1/2 cup (125ml) ouzo or pernod

4 spring onions (100g)

2 small fennel bulbs (400g)

2 tablespoon olive oil

4 clove garlic, sliced thinly

2 fresh small red thai (serrano) chillies, sliced thinly

400 gram (12½ ounces) canned chopped tomatoes

1.5 litre (6 cups) fish stock or water

1 cup (220g) orzo (pasta)

1 kilogram (2 pounds) mussels, cleaned

400 gram (12½ ounces) firm white fish fillets, chopped coarsely

Method

1.Soak saffron in ouzo in small bowl for 15 minutes.

2.Meanwhile, cut green stems from onions; slice onion stems. Cut onions thinly lengthways. Reserve fennel fronds; slice fennel thinly lengthways. Heat oil in large heavy-based saucepan; cook onion, fennel, garlic and chilli, stirring, about 10 minutes or until onion softens. Add tomato, saffron mixture and stock; bring to the boil.

3.Add orzo; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, until orzo is almost tender. Add mussels and fish, return to the boil; simmer, covered, about 5 minutes or until mussels have opened (discard any that do not) and fish is cooked. Season to taste.

4.Stir in chopped fennel fronds and sliced onion stems.

We used blue-eye in this recipe, but any firm white fish fillet is fine. Orzo is a rice-shaped pasta available from Greek delicatessens and specialty food stores; if unavailable, use risoni.
Note

Women's Weekly Food

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