Ingredients

olive oil 1 tbsp chopped fresh rosemary 1 chilli, seeded & sliced 2 small fennel bulbs, cleaned, cored & sliced 1 red onion, cut into wedges 3 garlic cloves, crushed 1 can diced tomatoes, drained a little 2 pinches saffron threads soaked in hot water 2-3 heaped tbsp chopped fresh parsley 2 cups fish stock a good splash of sherry vinegar sea salt & freshly ground pepper 16-20 mussels, scrubbed & debearded 4 x 180 gm fish steaks 4 heaped tbsp mayonnaise juice of lemon 1 heaped tspn Dijon mustard

Description

Heat A Little Oil In A Heavy-bottomed Pan And Gently Saute Rosemary, Chilli, Fennel, Red Onion And 1 Garlic Clove Until Reasonably Tender, Stirring Now And Again. Add Diced Tomatoes, Soaked Saffron With Liquid, 1 Tbsp Parsley, 1 Cup Stock, Sherry Vinegar

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