|Sat Fat 5.2g||26%|
Sauté the onion and bacon in a non-stick pan for about 5 minutes.
Add the potatoes and stock.
Bring to a gentle boil for 10 minutes.
Add the seafood and spices and cook for 5 minutes.
Remove any unopened mussels and add the cream. Stir well and season.
Stir in the herbs and serve with crusty bread and green salad.
Check out the video to this recipe below and many other potato recipe videos on our video hub.
300g new potatoes, halved
1 onion, peeled and sliced
200g streaky bacon, chopped
500ml hot fish stock
75g squid, sliced
75g fresh salmon fillet (optional)
200g raw shell on prawns
1kg fresh mussels, cleaned and rinsed
Pinch of ground mace
Pinch of saffron threads
1 teaspoon cayenne pepper
4 tablespoons single cream
4 tablespoons freshly chopped chives
2 tablespoons freshly chopped parsley
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
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