Halve any large pieces of seafood. Trim the edges of the mussels.
Ingredients
| 25 g | Butter |
| 1 medium | Onion, diced |
| 1 | Carrot, diced |
| 2 cloves | Garlic, crushed |
| 1 cup | Milk |
| 1 cup | Fish stock |
| 1 pinch | Saffron, a generous one |
| 1 pinch | Dill leaves, dried, a good pinch |
| ⅓ cup | White wine |
| ⅓ cup | Flour |
| 250 g | Mussels (Main) |
| 250 g | Squid ring (Main) |
| 250 g | Prawns, shelled and deveined (Main) |
| ½ cup | Fresh breadcrumbs |
| 75 g | Fresh mozzarella, thinly sliced |
Directions
- Preheat the oven to 180°C on fan-bake.
- Melt the butter in a heavy saucepan. Add the onion, carrot and garlic and cook on low heat until softened.
- Meanwhile, heat the milk, stock, saffron and dill until nearly boiling.
- Add the wine to the vegetables and cook until almost evaporated. Sprinkle in the flour and stir for about 1 minute. Slowly stir in the hot stock combo, until thick. Simmer on low heat for about 3 minutes.
- Add the seafood and heat through for about 3-5 minutes.
- Pour into a 20cm baking dish or 4 individual baking dishes and top with the breadcrumbs and cheese. Fan-bake for about 10 minutes, until hot and golden.