Prep Time : 0:30 | Cook Time : 0:10 | Total Time : 0:40 | Serving : 4 person.

Ingredients

• 3 1/2 tablespoons extra virgin olive oil

• 2 garlic cloves, crushed

• 4 (about 150g each) swordfish steaks

• 1/2 teaspoon saffron threads

• 150ml dry white wine

• 150g black mussels, cleaned

• 100g clams, cleaned

• 150g small raw green prawns, peeled, de-veined, with tails left on

• 1 cup fish stock

• Juice and zest of 1 large lemon

• 1 cup fresh flat-leaf parsley, chopped

• Crusty bread, to serve

Method

• Step 1

  Combine 1 tablespoon of oil and half the garlic in a bowl and brush over the swordfish. Season with salt and freshly ground black pepper, cover and place in fridge for half an hour to marinate.

• Step 2

  Meanwhile, soak saffron in the wine for 20 minutes until the liquid is burnt orange. Preheat the oven to 160°C. Heat 1 1/2 tablespoons of oil in a pan. When oil is hot, add the fish and cook for 2 minutes each side to form a nice golden crust. Transfer to a baking tray in the oven.

• Step 3

  Heat remaining oil in the pan over over high heat and add shellfish and prawns. Cook, stirring, for 1 minute. Add remaining garlic, stock, infused wine and lemon juice and zest, and cook for a further minute until all the shells are open (discard any that are still closed). Reduce heat to medium and keep the sauce at a simmer.

• Step 4

  Place a piece of fish on each plate. Stir half the parsley into the sauce then pour over the fish. Garnish with remaining parsley and serve with some crusty bread.