Ingredients
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
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Creamy pumpkin and potato soup
Bought to you by SMEG
Native ad body.
Sponsored by %%sponsor_name%%
