Prawn, cod and mussel ragu

Ingredients

• Eschalots
• Baguette bread
• Parmesan cheese
• Chives
• Black mussels
• Lasagna sheets
• fish stock
• dill sprigs
• king prawns
• bulb fennel
• blue-eye trevalla fillets

Method

• 1.Heat oil and butter in a large heavy- based saucepan. Add eschalot, garlic, fennel and herbs. Cook, stirring frequently, for 4–5 minutes until the fennel begins to soften. Add wine and reduce by half. Scatter over the flour and cook, stirring frequently, for 2–3 minutes until flour is lightly toasted but no color. Gradually add stock while stirring continuously to prevent lumps from forming. Stir in the Parmesan and bring to the boil. Season to taste.
• 2.Add mussels and return to a simmer. Reduce heat to medium and cook, stirring frequently for 4–5 minutes until mussels begin to open. Discard any that remain unopened. Stir in the prawns and fish, and cook for a further 4–5 minutes until seafood is just cooked. Season to taste and toss through pasta. Scatter with extra dill and serve with a warm baguette.

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