6 tbsp olive oil
150g/5oz chorizo, diced
1 red chilli, finely chopped
1 tsp fennel seeds, ground
2 tsp garlic oil
½tsp sweet paprika powder
1 tbsp fresh thyme leaves
1 tsp saffron strands (optional)
1 tbsp chopped chives
3 fresh bay leaves
1 tin plum tomatoes
100ml/3½ fl oz fish stock or water
150ml/5 fl oz white wine
500g/1 lb 2oz mussels, cleaned
650g/1 lb 7 oz firm white fish (bream, pollock, cod, monkfish), filleted, dredged in cornflour and fried in olive oil
1 lemon, cut into wedges
steamed potatoes and spring greens
Heat the olive oil in a large pan and sauté the diced chorizo, chilli, ground fennel seeds and garlic oil for a few minutes.
Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce.
Add the fish stock (or water) and white wine and bring to a simmer.
Add the cooked mussels and cook until they are all open. Discard any that have not opened.
Put the fish pieces into the stew and stir in the almonds.
Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon.