Kumara & Seafood Casserole - Fieldco Ltd

Ingredients

• 2 tbsp olive oil
• 1 gold & 1 orange kumara (approx. 550 – 600 g), peeled & cut into 2 cm thick pieces
• 1 fennel bulb, sliced
• 1 small red onion, peel & diced
• 2 cloves garlic, diced
• pinch chilli flakes
• ½ glass of white wine
• 6 tomatoes, blanched peeled & chopped
• 750 ml water
• 1 tsp salt
• ground black pepper
• 1 tsp orange zest
• good pinch saffron
• few sprigs of fresh thyme
• 1 kg fresh mussels (or frozen half shell mussels)
• 500 g fresh fish fillets (can be one or more varieties), cubed
• 500 g peeled prawns
• 1 tsp salt & ground pepper to season
• fennel fronds, fresh thyme and Italian parsley