Fish Stew

Serves 2

Ingredients:

2 Clove garlic, peeled

Pinch saffron (optional)

Salt and pepper

250ml Mayo

Lemon juice

12 mussels

20 clams

Olive oil

1 cup White wine

400g plum tomatoes

2 sea bass/ bream, cut into 1/2

2 monk fish/ white fish

4 tiger prawns

2 thick crusty bread

Handful fennel seeds

Small bunch basil, chopped

Saffron Aioli:

1. Smash 1 clove garlic, squeeze lemo juice, saffron, salt and pound alltheses

2. Add 1 tbs mayo and pound. Stir in the rest of mayo. Season with more lemon and salt and pepper

Directions:

1. Wash and scrub seashells

2. In pot, splash oil. Slice 1 clove garlic and fry till golden. Add wine, tomatoes, basil stalks. Bring to a boil. Then simmer for 10 - 15 min, till liquid reduce a little.

3. Put seafood into pot. Add salt and pepper. Push fish down into soup. Close lid and cook 10 min

4. Garnish with fennel, basil leaves and a blob of aioli