Ingredients

100 ml Extra Virgin Olive Oil ½ cup israeli Cous cous or a pearl pasta, boiled for 5 minutes in salted water. 50 g unsalted Butter 3½ tablespoons Plain Flour 1 bunch spring onion 4cm lengths, blanched 12 shallots peeled and sliced 6 Cloves Garlic peeled and sliced 5 sprigs Dill 2 Pinches of Saffron 1 cup pea 3 Leeks sliced finely in rounds 3½ tablespoons ground Fennels 20 whole black peppercorns ground 800 ml fish stock 1 teaspoon ras el hanout available from a good deli or a spice shop 3 peeled and finely sliced Desiree Potatoes 1 juice or zest of Lemon 300 g Flathead fillets diced into 2cm chunks 200 g Scallops cleaned and roe left on 350 g green prawn cutlets split down the middle and tails removed

Description

Preheat Oven To 250°C. Heat Stock In A Small Pot. In A Heavy-based Medium Pot, Melt 40g Butter With The Saffron. Add Flour And Cook At Medium Heat For 1 Minute, Then Whisk In All The Stock. Bring To The Boil, Then Simmer For 3 Minutes. Add Sliced Potatoe

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