Prawn and Fennel Risotto with Crispy Bacon and Chilli

This is a delicious risotto.

Prawn and Fennel Risotto with Crispy Pancetta and Chilli
(from Superfood Family Classics by Jamie Oliver)
(Serves 4)

2 onions, chopped
1 bulb fennel, finely sliced
2 rashers bacon, chopped
oil
225g raw prawns
1l veg stock
1 garlic clove, peeled
1 red chilli, halved and deseeded
400g cherry tomatoes
300g risotto rice
1/2 bunch parsley, chopped
zest 1 lemon
300g cottage cheese

Heat a little oil in a saucepan over a medium heat and cook the bacon until golden and crispy, then remove to a plate. Add the onions and fennel to pan with a little more oil and a splash of water. Cook for 10 mins, stirring regularly or until softened.

Meanwhile, simmer the stock on a low heat with the garlic clove and the chilli. Prick each tomato with the tip of a sharp knife and put into the stock, adding the vines if you have them for flavour. After 1 min scoop out the tomatoes and carefully remove the skins.

Stir the rice into the veg and leave to cook for 2 mins, then gradually adding the stock a ladleful at a time, stirring and waiting for the stock to be absorbed before adding the next. Repeat this stirring for 20 mins or until the rice is cooked. Stir in the prawns and tomatoes for the last 5 mins.

Meanwhile put the parsley, lemon zest, chilli halves and garlic from the sock pan, and the bacon onto a board and finely chop to make a sprinkle.

Stir the cottage cheese into the risotto, season and then serve with the sprinkle scattered over.

Mediterranean Garlicky Fish Stew

This is a wonderful garlicky fish stew. Really flavourful and tasty.

Mediterranean Garlicky Fish Stew (from The Times)
(Serves 4)

2 tbsp oil
2 shallots, finely chopped
1 leek, halved and sliced
2 garlic cloves, chopped
2 bay leaves
5 sprigs of thyme
½ tsp fennel seeds
50ml white wine
1 400g can chopped tomatoes
50ml freshly squeezed orange juice
1 tsp grated orange zest
pinch saffron strands, finely ground and soaked in 1 tbsp hot water
pinch chilli powder or dried chilli flakes
500ml fish stock
salt and pepper
handful chopped parsley, plus extra to serve
500g fish fillet, skinned and chopped into chunks
200g raw prawns
150g squid rings

Heat the oil in a deep sauté pan. Add the shallots and fry gently, stirring often, until softened and lightly browned. Add the leek, garlic, bay leaves, thyme and fennel seeds and fry, stirring continuously, for about 2 mins until fragrant.

Pour in the white wine and fry, stirring, until the liquid is largely reduced. Mix in the chopped tomatoes and cook, stirring often, until thickened and reduced. Stir in the orange juice and zest, saffron and soaking water and chilli powder or flakes. Add the fish stock. Taste and season with salt and pepper. Mix in the parsley.

Bring to the boil and cook for about 5 mins. Add the fish, prawns and squid rings and simmer until they are just cooked through – this will take only a matter of mins. Garnish with parsley and serve at once.

Brazilian Prawn Soup

This is a delicious soup, just lightly spicy and very filling.

Brazilian Prawn Soup (from Jo Cooks)
(Serves 6)

2 tbsp oil
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
100g long-grain rice
pinch chilli flakes
salt and pepper
1 400g can chopped tomatoes
1l water
250ml coconut milk
400g prawns, halved
juice 1 lemon
small bunch parsley, chopped

In a large saucepan heat the oil over low heat. Add the onion, bell pepper, garlic and cook stirring occasionally until the onion and pepper are soft.

Add the rice, chilli flakes, salt, tomatoes and water to the pot and bring a boil. Cook until the rice is almost done, about 10 mins.

Stir in the coconut milk. Bring to a simmer and then add the prawns. Simmer, stirring occasionally, until the prawns are just done, 3 to 5 mins. Stir in the black pepper, lemon juice, and parsley and serve.

Salmon and Prawn Fish Pie

There is a lot of veg packed into this fish pie, it is a really yummy dish. 

Salmon and Prawn Fish Pie
(Serves 4)

olive oil
1 rasher bacon, sliced
1 large carrot
1 bunch spring onions
½ bunch fresh flat-leaf parsley
2 tbsp plain flour
600ml semi-skimmed milk
2 tsp mustard
400g frozen chopped spinach
4 x 120g salmon fillets
200g raw peeled prawns
400g frozen peas
125g feta cheese
600g sweet potatoes
600g cauliflower

Preheat the oven to 180C.

Put the bacon into a large roasting tray with 1 tsp of oil, then put on a medium heat. Wash and trim the carrot and spring onions, chop into 1cm dice, and once the bacon is lightly golden, stir them into the tray.

Finely slice and stir in the parsley stalks. Cook for 10 mins to soften, stirring regularly, then stir in the flour. Gradually pour in the milk, bring up to a good simmer, then stir in the mustard and frozen spinach. Simmer for 5 to 10 mins, or until the spinach has thawed.

Chop the salmon into bite-sized chunks, halve the prawns, finely chop the parsley leaves and stir it all through the sauce with the frozen peas, then crumble the feta over the top and turn off the heat.

Meanwhile, wash the sweet potatoes and cauliflower (leaving the skins on for extra nutritional benefit) and chop into 3cm chunks. Cook in a large pan of boiling salted water for 15 mins, or until cooked through, then drain and mash well, taste, and season. Gently spoon the mash over the fish pie filling, spreading it out with a fork. Bake for 40 mins, or until golden and crisp on top, and bubbling at the edges.

Prawn Okonomiyaki

My second lot of pancakes. This a Japanese pancake normally made with just cabbage but I thought I'd add some prawns in. It is absolutely delicious drizzled with sriracha hot sauce and mayonnaise.

Prawn Okonomiyaki (adapted from The Guardian)
(Serves 1)

1 egg
50g plain flour
50g stock, cooled
1-2 tsp spring onions, chopped
½ tsp fresh ginger, grated
125g cabbage, thinly shredded
10 king prawns, cut into 3
oil

To garnish
mayonnaise
sriracha sauce

Mix together the egg and flour, then stir in the cooled stock, making sure that there are no lumps. Add the spring onions, ginger, cabbage and prawns.

Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, and fry for five mins each side. Add the garnishes to taste, and serve immediately.

Chicken and Runner Bean Paella

It's a while since I made paella and I love it. I had some runner beans to use up so this was a must. I changed the original recipe a bit, but adding in some chorizo and courgette.

Chicken and Runner Bean Paella (from Good Food Magazine August 2014)
(Serves 4)

2 tbsp olive oil
2 onions, chopped
4 garlic cloves, sliced
8 skinless chicken thighs
150g chorizo, chopped
1 medium courgette, chopped
1 large red pepper, deseeded and chopped
225g paella rice
1 tbsp sweet paprika
100ml dry white wine
850ml hot chicken stock, stirred with 2 large pinches saffron
350g runner beans, strings removed, then sliced into chunks
200g uncooked large king prawns

Heat the oil in a large frying pan, add the onions and garlic, and fry for 5 mins. Push the onions over to one side, add the chicken and chorizo and cook for 10 mins, turning occasionally, until the chicken is nicely coloured. After 5 mins add the courgette and pepper.

Stir in the rice and paprika, then pour in the wine. Let it sizzle a bit, then stir in the saffron stock. Add the beans, and cook, stirring occasionally, for 15 mins until the rice is tender and has absorbed most of the stock. If it starts to look dry, add a splash more stock.

Add the prawns for the final few mins, if using, until they turn from grey to pink. Season generously and allow to stand for 1-2 mins before serving.

Stuffed Swordfish

This was seriously one of the most flavourful dishes I have made in a while. It was a little bit of a faff to make but it just was so so good. I served it with crushed potatoes and salad.

Stuffed Swordfish (from Cooking Channel)
(Serves 1)

1 clove garlic, chopped
1/4 tsp chilli flakes
2-3 cubes butter
60g wild mushrooms (shiitake, oyster), finely chopped
30g raw prawns, chopped
90ml white wine
1 tsp chopped spring onions
30g crabmeat
30g toasted breadcrumbs
salt and pepper
1 200g piece swordfish
40g plain flour
3 tbsp butter
60ml fish stock
1 tsp lemon juice
1 tsp chopped fresh parsley

Preheat the oven to 180C.

Heat the butter in a large frying pan over medium-high heat, add the garlic (minus a pinch) and red pepper flakes and sauté for 5 mins. Then add the mushrooms and prawns and continue sautéing until the prawns turns pink.

Add half the wine and simmer for a couple of mins before adding the spring onions. Add the crabmeat and the breadcrumbs, to tighten up the stuffing, and season with salt and pepper. Leave the mixture to cool for about 5 mins before stuffing the swordfish portions.

Sprinkle the swordfish steak with salt and pepper and lightly dust with the flour. Then, once the stuffing is cool, cut a slit in the side of the fish and make a pouch with your fingers. Fill the pouch with the stuffing.

Heat the remaining butter in a frying pan and saute the swordfish a over medium-high heat. Cook for 3 mins until lightly browned, then turn it over and put the frying pan in the oven for about 8 mins to finish cooking.

Once the fish is done, take the pan out of the oven, add the pinch of minced garlic to the pan and lightly brown over medium-high heat. Then deglaze the pan with the remaining wine. Add the fish stock and lemon juice to the pan and a knob of butter, stir until melted. Season the sauce with a little salt and add the parsley.

Take the swordfish out of the pan and place on a serving dish. Pour over the sauce and serve.

Secret Recipe Club: Prawn Mac and Cheese

This month for Secret Recipe Club I had Emily from Life On Food, there isn't a lot of information about her on her blog but I could guess she has a sweet tooth! I went for one of her savoury recipes though; Prawn Mac and Cheese. I love mac and cheese but had never though of adding prawns to the mix.

I changed the recipe a little, adding in kale as it needed using before I went on holiday. I also used up all the little bits of cheese in my fridge, but I have put the cheeses from the original recipe below. This was absolutely delicious and the prawns are a fantastic addition.

Prawn Mac and Cheese (from Life On Food)
(Serves 4)

250g dried pasta shapes
bunch kale, sliced
250ml milk
2 tbsp butter, divided
4 tbsp plain flour
170g Gruyere cheese, grated
110g cheddar, grated
salt and pepper
200g cooked prawns, halved
45g Italian breadcrumbs

Preheat the oven to 180C.

Bring some water to the boil in a large saucepan. Add the pasta and cook according to the packet instructions, adding the kale for the last 2-3 mins of cooking time. Drain well.

Meanwhile, melt the butter in a small saucepan and add the flour. Cook, stirring, over low heat for 2 mins. Gradually add the milk a little at a time, stirring in between each addition until thickened and smooth.

Remove from heat and add the Gruyere, cheddar, salt and pepper. Add the cooked pasta, and prawns and stir well to coat everything. Pour the mixture into an ovenproof dish.

Sprinkle the breadcrumbs on the top of the mac and cheese and bake for 30-35 mins until golden on top and the pasta is bubbling.

An InLinkz Link-up

Salmon, Prawn and Spinach Curry

This was a delicious curry, lightly spicy and very favourful. 

Salmon, Prawn and Spinach Curry (from Delicious Magazine November 2010)
(Serves 4)

2 tbsp sunflower oil
1 red onion, finely sliced
2 cm piece of fresh ginger
2 garlic cloves
1 red chilli, deseeded and roughly chopped
1 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
4 large tomatoes, roughly chopped
8 fresh curry leaves
1 400ml tin coconut milk
juice 1 lime
150g baby spinach leaves
200g raw king prawns
200g salmon, skinned and in chunks

Heat the oil in a frying pan over a low heat. Add the onion and cook for 10 mins until softened.

Whizz the ginger, garlic and chilli in a small blender until finely chopped. Add to the onion with the ground spices. Fry for 3-4 mins.

Add the tomatoes and curry leaves, and cook for 6-7 mins. Pour in the coconut milk and lime juice, simmer over a medium heat for 8-10 mins.

Add the spinach to the sauce. Simmer for 2-3 mins until wilted, stirring occasionally. Add the prawns and salmon and cook for 3-4 mins or until the prawns are pink. Serve with rice and lime wedges.

Jacket Potato with Sweet Chilli Prawns

This was so good. I had a huge craving for baked potato with prawn cocktail, but I thought some sweet chilli would give it a bit of kick. 

Jacket Potato with Sweet Chilli Prawns
(Serves 2)

2 Baking Potatoes
200g cooked prawns
1 tbsp Greek yogurt
1 tbsp sweet chili sauce
1 tsp freshly chopped coriander

Preheat the oven to 200C.

Stick a skewer through your potato lengthwise, rub with oil and sprinkle with salt.

Place onto an oven shelf and back for 1 hour turning half way through.

Mix the mayonnaise, yoghurt, sweet chilli sauce and coriander together and season well. Fold the prawns into the mixture.

When the potatoes are cooked, remove from the oven and remove the skewer, cut in half and top with the prawn mixture.

Korean Pancake

I made these delicious pancakes for lunch last weekend. It was really simple to make, chop up lots of veg, and you could use pretty much any veg you want, make a batter, combine and fry. Very satisfying!

50g plain flour
25g cornflour
pinch chilli powder
1 egg
1 garlic clove, crushed
1 tbsp oil
1 spring onion, trimmed and shredded lengthways
150g mixed vegetables, cut, julienned or shredded into 2-3cm lengths
50g small cooked prawns

For the dipping sauce
2 tbsp rice vinegar
1 tbsp soy sauce
1 tsp sriracha
pinch of sugar

Mix all the dipping sauce ingredients together and set aside.

In a bowl, mix the flour, chilli powder and a pinch of salt. In a separate bowl or jug, beat together 100ml water, the egg and garlic. Make a well in the centre of the flour and pour in the water mixture, beating all the time to make a smooth batter. Add the veg and prawns to the batter and stir to coat.

Heat the oil in a medium frying pan and pour in the batter and veg. Cook on a medium heat for 3-4 mins or until the bottom is fully set and turning golden, and the top is beginning to set. Flip over and cook the other side for 3-4 mins more until cooked through. Slice into wedges and serve with the dipping sauce.

Prawn Moqueca with Coriander Rice

This has the most extraordinary tasting sauce, it is totally out of this world and yet it was actually really easy to make. The rice is a bit of a faff but a rice cooker helps this enormously. I completely recommend making this dish it was just so good.

Prawn Moqueca with Coriander Rice (from The London Foodie)

Serves 6

750g large fresh prawns, peeled and deveined
2 tbsp light soy sauce
½ tsp black pepper
2 garlic cloves, crushed
1 lemon, juice
400g tin chopped tomatoes
1 onion, finely chopped
2 tbsp olive oil
1 tsp paprika
400ml coconut milk
1 red chilli, deseeded and finely chopped

For the coriander rice:
450g japanese short-grain white rice
600ml water
2 tbsp extra virgin olive oil
1 tbsp salt
8 tbsp coriander, finely chopped
½ lemon, juice and zest
2 garlic cloves, crushed

Cook the rice according to packet instructions either on the stove or in a rice cooker.

Once the rice is cooked and before fluffing it, make a green coriander salsa by mixing the olive oil, salt, juice and fine zest of a lemon, crushed garlic cloves and finely chopped coriander in a bowl. Fold the coriander salsa into the cooked rice.

In a bowl, add the prawns, the light soy sauce, the lemon juice and garlic, mix well, cover and marinade for 15 mins.

In a medium-sized cast iron pan, fry the chopped onion on a low heat until softened, about 5 mins. Add the paprika, 2 tsp of salt and the chopped tomato and simmer, stirring occasionally, until most liquid has evaporated and the mixture is thick, about 10 mins.

Stir in the coconut milk and finely chopped red chilli to the thickened tomato sauce, bring to the boil, then add the prepared prawns and its marinade, and cook until the prawns have gone lightly pink, about 1-2 mins.

Somen Noodles with Prawn Curry and Peas

I made this on the fly, when I needed a quick dinner. It was really tasty. I found a packet of somen noodles at the back of the cupboard and in a bid not to waste anything I used it. I served it on a bed of stir fried veg to increase the veggie content. 

Somen Noodles with Prawn Curry and Peas (from Noodles
(Serves 6)

3 tbsp veg oil
1 garlic clove, minced
thumb sized piece of ginger, finely grated
1 tbsp curry powder
juice and zest 2 lemons
salt and pepper
300g somen noodles
24 raw large prawns
150g frozen peas
1 spring onion, thinly sliced

In a medium bowl combine 1 tbsp of the oil, the garlic, ginger, curry powder, lemon juice and zest. Season with salt and pepper, add the prawns, toss, and set aside to marinate for 20 mins.

Bring a pan of water to the boil. Add the somen and cook for about 2 mins. Shock in ice-cold water. Drain and transfer to a large bowl.

Heat the remaining oil in a large frying pan over a high heat. Saute the prawns and the marinade for about 1 min. Add the peas and toss for 1 min more. Add the prawns and peas with their sauce to the noodles. Mix well and divide between 6 bowls. Sprinkle over the spring onion and serve.

Quinoa, Prawn and Chimichurri Salad

This is a lovely herby quinoa salad and I used the last of the tomatoes from my garden in this dish.

Quinoa, Prawn and Chimichurri Salad
(Serves 4)

For the chimichurri sauce

1 garlic clove, peeled

75g parsley

25g coriander

5 spring onions, chopped

3 tbsp red wine vinegar

3 tbsp olive oil

salt and pepper

250g quinoa
200g cherry tomatoes, halved
400g cooked prawns

Place all the chimichurri ingredients in a food processor and process until smooth. Transfer to a container.

Bring a pan of water to the boil and cook the quinoa according to packet instructions, drain, run under the cold tap and drain again well.

Put the quinoa and the rest of the ingredients in a bowl and toss with the chimichurri sauce. Serve.

Salmon and Prawn Sandwich Pies

So I made my own version of the Sandwich Pies, a fishy version. They are really good and so simple to make a batch and then grab out the freezer.

Salmon and Prawn Sandwich Pies (adapted from Good Food Magazine July 2011)
(Serves 10)

2 cooked salmon fillets, flaked
100g cooked prawns, chopped
6 spring onions, finely chopped
6 tbsp full fat soft cheese
1 tbsp chopped dill
500g pack bread mix plain flour for dusting
milk

Make the filling by mixing the salmon, prawns, spring onion, cheese and dill with some seasoning, stir well to combine, then pop in the fridge until later. You can do this up to a day ahead.

Make the bread mix following pack instructions. Divide the dough into 10 equal pieces, shape into balls then roll out on a floured surface into circles measuring 12cm across.

Heat oven to 200C. Grease 10 holes of a muffin tin. Put a dough circle into one of the holes, push in lightly, then fill with 2 tbsp of the filling mix. Gather the dough together with your fingers and pinch to create a little parcel that looks a bit like a big flower – don’t worry about totally sealing the dough as the filling will bubble through anyway, which makes the parcels look even better. Keep doing this until you have used all the dough and filling mix.

Brush the parcels with milk and cook for 25-30 mins until golden and risen. Enjoy warm in the garden or leave to cool and transport in the tin to a picnic.

Shellfish Laksa

My second laksa in a month and this one was super too. It felt a bit more like a yellow Thai curry but was really very tasty and full of fish.

Shellfish Laksa (from Fish by Joanna Farrow)
(Serves 4)

1 red chilli, deseeded and sliced
1 stalk lemongrass, thinly sliced
1 onion, roughly chopped
50g root ginger, roughly chopped
50g unsalted roasted peanuts
4 tsp fish sauce
3 tbsp oil
8 shelled scallops, halved if large
1/2 tsp tumeric
600ml fish stock
1 400ml can coconut milk
150g dried egg noodles
200g raw peeled prawns
150g white crabmeat
150g bean sprouts
bunch coriander, chopped

Put the chilli, lemongrass, onion, ginger, peanuts and fish sauce in a blender and blend to a thick paste.

Heat the oil in a large saucepan and gently fry the scallops until they are seared on all sides. Drain with a slotted spoon. Add the paste to the pan and fry gently, stirring for 5 mins. Add the tumeric, stock and coconut milk and bring slowly to simmer.

Cook the noodles in a separate saucepan until they are tender, following the packet instructions.

Meanwhile, stir the prawns and scallops into the broth and cook gently for 3 mins or until the prawns have turned pink. Stir in the crabmeat, bean sprouts and coriander and cook for 1 min. Drain the noodles, pile them into serving bowls, top with the laksa and serve.

Saffron Prawns with Bulgar Pilaf

This was a delicious prawn dish.

Saffron Prawns with Barley Pilaf (from Super Grains & Seeds by Amy Ruth Finegold)
(Serves 2)

1 onion, chopped
2 tbsp plus 1 tsp oil
1 garlic clove, crushed
200g barley
1 stock cube
1 bay leaf
12 raw prawns, peeled and deveined
1 tsp paprika
1 tsp tumeric
1 tsp ground cinnamon
1 tsp ground cardamom
pinch saffron threads
handful parsley, chopped

In a medium saucepan, fry the onion in 2 tbsp oil for 4-5 mins over a high heat. Reduce the heat, then add the garlic and barley, toasting for 3 mins. Add water, stock cube and bay leaf to the barley. Bring to the boil, then cover and simmer and cook according to packet instructions.

Heat 1 tsp of oil over a medium heat and add the paprika, tumeric, cinnamon, cardamom and saffron. Add the prawns and fry for 3 mins on each side or until they are completely opaque and pink.

Remove the bay leaf from the barley and divide between 4 plates. Top with 6 prawns and sprinkle over the parsley

Seren's Pan-Fried Prawn Cakes

I may have had the heat turned up a little too high on these, they weren't burnt but they were definitely dark brown! They were however delicious. The recipe came from a fellow blogger over at WW Foodie and I used up almost all of my steamed buns. I froze the dough when I made the Pork Belly Mantou and I have to say it defrosted and steamed quite well. The prawns cakes went perfectly with the buns and I squirted over some mayonnaise and some chilli sauce and served it with stir fry veg.

Pan-Fried Prawn Cakes
(Serves 4)

300g raw king prawns
1 clove garlic, roughly chopped
1 medium shallot, roughly chopped
1 tbsp grated ginger
2 tsp sugar
1 tsp salt
2 tsp pepper
2 tbsp flour

Oil for frying

Blitz the ingredients in a food processor until it becomes a paste, form the paste into burgers.
Heat oil in a frying pan on high heat and place the burgers in the pan. Fry on both sides until golden brown, about three minutes per side.

Serve with wasabi mayonnaise and iceberg lettuce

Har Gow (Prawn Dumplings)

Whilst on holiday me and my Mum made Chinese dumplings on our own. We made three different sorts at the cookery course but we decided to concentrate on the prawn ones as they were the most simple. They were much more simple to make and a lot less scary than we thought. They were really very easy and I had lots of food fooling about sealing them in different ways and making pretty shapes.

Har Gow (Prawn Dumplings)

(Makes 10)

 

For the filling:

80g raw king prawns, deveined and chopped

1 tsp water chestnuts, finely chopped

ginger, finely chopped

1/3 tsp salt

1 tsp sugar

1 tsp cornflour

pinch white pepper

 

For the dough:

30g wheat starch

20g tapioca flour

20g cornflour

1/2 tsp sugar

pinch salt

60g boiling water

1 tsp vegetable oil

 

Mix together all the filling ingredients.

 

To make the dough; Put all of the dry ingredients into a small plastic bowl. Weigh out the boiling water into a jug and add it to the dry ingredients, mix rapidly with a spoon for 15-20 secs then cover with a plate for 2 mins to cook the flour.

 

Add 1 tsp vegetable oil and knead the dough like you do bread for about 5 mins until it forms a soft dough.

 

Divide the dough into 10 equal portions. Flatten each piece of dough and roll into a 3 in circle, add the filling, fold in half, pleat and seal well. Steam for 8 mins.

Italian Fish Stew

This was Thursday lunch. I spent Wednesday evening getting everything ready for Thursday, so the fish stew was easily heated up at lunchtime on Thursday. I added chickpeas as I had 2 points to spare and chickpeas that needed using and I served it with a slice of wholemeal bread. This was very tasty although it could have done with maybe a little more tabasco or some kind of spice.

Italian Fish Stew (from WW Seasonally Sensational)
(Serves 4)
(4 WW ProPoints per serving)

pinch saffron strands
cooking spray
1 large onion, finely chopped
2 garlic cloves crushed
2 red peppers in brine, chopped
2 400g cans chopped tomatoes
300ml veg stock
2 bay leaves
small bunch fresh basil, chopped
1/2 tsp tabasco sauce
1 tbsp tomato puree
450g cod fillet, skinned and cut into chunks
8 large cooked, shelled prawns
salt and pepper

Put the saffron in a small bowl, add a few tbsp of hot water and leave to soak for 30 mins.

Heat a large lidded saucepan and spray with cooking spray. Fry the onion and garlic for 5 mins until the onion has softened, adding a little water if they start to stick.

Stir in the peppers, tomatoes and add the stock, saffron with liquid, bay leaves, half the basil, tabasco, tomato puree and seasoning. Bring to the boil and simmer for 20 mins.

Add the cod and cook, covered, for a further 5 mins. Gently fold in the prawns and allow them to heat through. Check the seasoning and scatter with the remaining basil to serve.