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Ingredients
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Seafood
Vegetables
Liquids
Seasoning
Method
Preparation
- 1
Clean the Seafood
Rinse the mussels under cold water and scrub to remove any debris. Discard any that are open and do not close when tapped. Rinse the fish fillets and pat dry with a paper towel. Prepare the prawns by ensuring they are peeled and deveined.
- 2
Chop the Vegetables
Dice the red bell pepper and slice the zucchini. Mince the garlic cloves and chop the parsley. Set aside all prepared ingredients.
Cooking
- 3
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the diced red bell pepper and sliced zucchini, cooking for an additional 3-4 minutes until slightly softened.
- 4
Add Liquids
Pour in the dry white wine and fish stock, stirring to combine. Bring the mixture to a gentle boil.
- 5
Cook the Seafood
Add the cleaned mussels to the pot, cover with a lid, and let cook for about 5 minutes until they open. Next, add the fish fillets and prawns, stirring gently to combine. Sprinkle in the salt, black pepper, and red chili flakes. Cover again and cook for an additional 5-7 minutes until the fish flakes easily with a fork and the prawns are pink and opaque.
- 6