4 tablespoon olive oil
4 garlic cloves – finely chopped
2 onion – finely cubed
½ fennel – finely sliced
150g mushrooms – finely sliced
150g rice
150ml fish/vegetable stock
100ml white wine
1 tablespoon saffron
1 tablespoon fresh parsley
1 tablespoon fresh tarragon
100g cockles
100g mussels
570g turbot – no skin or bones and cut into bite sized chunks
570g seabass – no skin or bones and cut into bite sized chunks
Sprig of samphire
100g butter
100ml double cream/crème fraiche

Lemon - as garnish

METHOD

Heat oil and fry onions and garlic until softened.

Add fennel and mushrooms and fry for about 5-7 minutes.

Add rice and heat through before adding the stock.

Add saffron, parsley and tarragon and leave to simmer gently for about 5 minutes or until the rice is tender.

Add cockles, mussels and wine then the turbot and seabass.

Add the samphire, butter and double cream/ crème fraiche, stir and heat through.

Leave on medium heat until all the fish is cooked, the rice is tender and the shellfish have opened.

Serve with a wedge of lemon.

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