Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

I've served this dish many ways. Spoon it into bowls over thick pieces of garlic bread (best) or serve it over cooked rice. I've also made a tomato sauce and added this variety of fish to it and served it over linguine or rice.

Ingredients Nutrition


  1. In stock pot, heat oil.
  2. Add onion and garlic and saute until tender, about 5 minutes.
  3. Add fennel, tomatoes, bay leaf and thyme and saute until veggies are tender, about another 10- 15 minutes.
  4. Add wine, water/stock, saffron, salt& pepper.
  5. Bring to a boil, then reduce heat to simmer for 10- 15 minutes.
  6. Add fish, shellfish, and cover.
  7. Simmer covered, 5 to 10 minutes, until mussels/clams open and the fish fillet is cooked throughout.
  8. Discard any unopened mussels/clams and remove bay leaf.
  9. Serve hot.
Most Helpful

Fantastic!!!! Tried this recipe on a recent camping weekend and the result were superb.... whole family commented that this was a dinner party recipe, praise indeed. Its easy to make too ideal for on camp when hob space is limited.

Tigi April 23, 2006