Published : June 29, 2015
From the kitchen of: Olio
Preparation time: 90 minutes
Number of servings: 4
10 ripe roma tomatoes cut in half
1 fennel bulb sliced
4 garlic cloves chopped
1 Spanish onion sliced
1 tsp fennel seed
100 mls cold pressed Extra Virgin Olive Oil
Salt and pepper to taste
1 Pinch of Spanish saffron
300grms blue eye trevella fillet
4 large green king prawns peeled
12 whole SA mussels
150 grms cleaned SA squid
4 large scallops
100 grms diced cooked desire potato
1 small fennel sliced and roasted till tender
Olive oil
Chopped parsley and chervil
Garnish with fresh herbs, and enjoy.
Jessica Brainard is a Curator at the Western Australian...
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