Ingredients
Method
1.Preheat oven to 200°C/180°C fan-forced.
2.Scrub mussels; remove beards. Bring the water and stock to the boil in large saucepan. Add mussels; simmer, covered, about 3 minutes or until mussels open (discard any that do not). Remove mussels from liquid; reserve liquid. Remove the flesh from shells; discard shells.
3.Heat half the oil in large flameproof dish; cook onion and garlic, stirring, until onion is softened. Stir in rice then wine and paste; stir 1 minute. Add reserved stock mixture and bay leaves; bring to the boil. Cover dish tightly with lid or foil; place in oven. Cook 20 minutes.
4.Remove from oven; stir in prawns, mussels and half the parsley. Cover; stand 10 minutes.
5.Heat remaining oil in large frying pan; cook fish until cooked through. Serve risotto topped with fish and remaining parsley.
