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I had fish stew for lunch.
liter of good fish stock *home made is best use the head of the monk fisk*
kilo mussels
1 kilo clams
1 squid/cuttlefish cut up
10 big prawns
monk fish tail cut into cubes.
pinch of saffron
heat up stock add saffron
in another big pan add olive oil, wait till hot.. chuck in everything don't stir it, put lid on. When the mussels start to open, chuck in the now hot fish stock. simmer for 5 minutes that's it. serve with massive amount of good crusty bread. and don't salt anything.. the clams and mussels have got enough salt in their juice.
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