Name: Prawn, fennel and avocado risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3 to 4 servings
Cuisine: Main Meals
Ingredients: fennel bulb, finely chopped 1,large, ripe Hass avocado 1,lemon juice 2T,Sea salt and freshly ground black pepper, to taste ,olive oil 2T,risotto rice 300g,dry white wine 1⁄2cup,fish or vegetable stock (or a mixture), warmed 4cups,Woolworths frozen prawns, cooked, peeled and at room temperature 200g,fennel fronds, chopped 2T

Chilli recipes

Bill’s prawn, fennel and watermelon salad with chilli dressing

1 1⁄2 minutes

Mussels in roasted tomato and fennel sauce on pasta

Serves 3

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

800 g fresh mussels
1 fennel large bulb
800 g ripe red Roma tomatoes
3 garlic, large cloves
Olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste
2 T tomato paste
¼ cup fish stock concentrate
250 g fresh tagliolini pasta, cooked al dente, for serving
Fennel fronds, chopped, for sprinkling

Method

Preheat the oven to 220°C.

Place the mussels in a bowl of icy water in the fridge while preparing the vegetables.

Thickly slice the fennel, then place on a baking tray lined with baking paper with the whole tomatoes and unpeeled garlic. Drizzle with olive oil and season with salt. Roast for 30 minutes, or until the tomatoes are soft and starting to char.

Meanwhile, clean the mussels, discarding the beards.

Peel the tomatoes and garlic and chop the fennel, then blend to form a purée. Add the tomato paste and a few twists of pepper. Pour into a large saucepan.

Add the stock concentrate and simmer briskly for a few minutes to reduce slightly. Add the mussels, cover tightly and cook over a high heat for 5 minutes, or until the mussels have opened. Discard any that do not open.

Mix the mussels with the cooked drained pasta. Turn into wide bowls for serving and garnish with chopped fennel fronds. Season to taste.

This is a test recipe

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