Ingredients
30ml olive oil
15ml sesame oil
5ml chilli oil
2 shallots – peeled and finely diced
2 cloves garlic – peeled and crushed
30ml fresh coriander stems – chopped
5cm piece fresh root ginger – peeled and grated
1 red chilli – seeded and diced
375ml dry white wine
2 bay leaves
2 strips dried orange peel
500g crab claws
1kg mussels – cleaned
600ml water
2ml saffron threads
500g fresh fish – cubed
8 spring onions – washed and sliced
12 cherry tomatoes – peeled
salt and ground black pepper

Directions
• Heat the three oils in a large saucepan.
• Add the shallots, garlic, coriander stems, ginger and chilli and cook until soft but not brown.
• Add the white wine, bay leaves and orange peel and bring to the boil.
• Simmer for 10 minutes and add the crab.
• Cover the pan and cook for 5 minutes. Add the mussels and cook for a further 5 minutes until the shells open. Discard any mussels which stay closed. Remove the mussels and crab claws and set aside.
• Pass the cooking liquid through a fine sieve. Add water and saffron.
• Bring the fish broth to a simmer and add the fish cubes. Cook for 2 minutes, then add the spring onions and cook for a further 2 minutes.
• Add the cherry tomatoes, mussels and crab claws and cook until heated through.
• Season to taste with salt and black pepper.
• Serve with lightly spiced cooked brown rice, sorghum wheat or millet if desired
* Serves 4–6