This recipe first appeared in Food magazine issue 87.
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Ingredients
Method
1.Heat the oil in a large frypan or pan and gently cook the garlic, onion, celery, capsicum and cumin until the onion is just tender. Add the tomatoes and chilli to the pan, increase the heat and allow to bubble.
2.Add the mussels and clams to the pan, cover and cook for 5 minutes until the shells open (discard any that stay closed).
3.Add the fish or prawns to the pan and cook a further few minutes until the fish is opaque. Taste and season with salt and pepper.
4.Sprinkle with coriander leaves and serve with lemon wedges.
PER SERVE: Energy: 337kcal, 1412kj Protein: 40g Fat: 14g Saturated fat: 3g Cholesterol: 88mg Carbohydrate: 12g Fibre: 4g Sodium: 703mg
Note