Seafood, tomato and fennel hot pot

ServesServes 0
Preparation time Preparation time
Cooking timeCooking time


  • 2 cloves garlic
  • 2 brown onions
  • 2 leeks
  • 4 sticks celery
  • 1 bulb fennel
  • 600g firm white fleshed fish fillets, skin on
  • 6 large prawns
  • 12 mussels
  • 75ml olive oil for cooking
  • 1 teaspoon fresh thyme leaves
  • 2 good pinches saffron threads
  • 1 x 400g tin peeled, chopped tomatoes
  • 1 litre fish stock
  • salt and freshly ground black pepper


  1. Peel and finely slice the garlic and onions
  2. Wash and finely slice the leeks, celery and fennel
  3. Remove any bones from the fish fillets and slice them into 3-4cm pieces
  4. Peel the prawns and clean them
  5. Wash and de-beard the mussels
  6. Heat the olive oil in a large saucepan over a medium heat and gently sauté the vegetables until translucent
  7. Add the thyme, saffron and tomatoes
  8. Pour in the fish stock, bring to the boil then turn heat down and simmer for 15-20 minutes
  9. Add the fish and seafood; simmer for 10 minutes until fish is cooked
  10. Season with salt and pepper and serve with fresh, crusty bread

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