Seafood with Harissa & Tomato Broth - Cuisine Magazine - From New Zealand to the World

Ingredients

• IF USING OCTOPUS
• 1 octopus (approx 1kg tentacles)
• 1 carrot
• 1 onion
• 1 stick celery
• 1 bay leaf
• MUSSELS & FISH
• 1kg mussels
• ½ cup white wine or water
• 2 shallots, peeled, thinly sliced, rings separated
• ½ cup olive oil
• 3 cloves garlic, thinly sliced
• 2-3 tablespoons harissa paste (I used Alexandra’s Rose Harissa paste)
• 4 anchovies
• 500g cherry tomatoes, halved
• 1kg mixed fish fillets (I used a mix of mirror dory and kingfish)
• a good handful coriander leaves, roughly chopped
• a good handful parsley leaves, roughly chopped
• lemon wedges, to serve
• crusty bread, to serve