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Heat one tablespoon of oil in a frypan on medium heat and brown the onion and garlic for 2 minutes, then add the celery and carrot. Toss in tomatoes, Worcestershire and a pinch of salt, simmer for 5 minutes. Add ¼ cup parsley, bay leaves, peppercorns, fennel seeds, turn down the heat and simmer for 30 minutes.
Meanwhile, bring stock and white wine to the boil in a separate frypan with a lid, add mussels and cover until mussels open. Drain, keep the juice and set mussels aside. Add stock to the tomato base and bring to a boil, reduce heat to a simmer and reduce for five minutes.
In a frypan on medium-high heat, add the remaining olive oil and cook the barramundi for no more 2 than minutes each side. When you turn the fish over, ladle the sauce slowly to cover. When all the sauce has been added, bury the prawns at the bottom of the tomato base. After 90 seconds, remove pan from heat and top with the mussels.
Serve the pan at the table and ladle the sauce into bowls along with the prawns, barramundi and mussels and sprinkle over remaining parsley.


2 tbsp olive oil
1 onion, finely sliced
2 garlic cloves, finely sliced
1 carrot, finely sliced
2 celery stalks, finely sliced
3 tomatoes, roughly chopped
2 tbsp Worcestershire sauce
pinch salt
½ cup fresh parsley, finely chopped
2 bay leaves
2 tsp peppercorns
1 tsp fennel seeds
250 ml fish stock
½ cup white wine
250 g mussels
400 g barramundi fillet, sliced 2 cm thick
6 prawns, shell and head removed, tail on

Hinzugefügt von: Natália Martins
Konsultiert: 1468 X
Weitere Rezepte aus:
Mussels in White Wine (moules Marinières)
Scallop Mousse With a Prawn Sauce (mousseline de Coquilles st Jacques Sauce Crevette)