Poaching fish and shellfish in a simple tomato-saffron broth is one of my favourite ways to enjoy seafood during the week. It's simple, versatile and comes together in no time at all. Here I've gone for fish and mussels, but calamari and prawns are equally as delicious. The white beans add substance to the dish, but chickpeas work well too. Just be careful not to overcook the seafood, it really doesn't take long. Serve with plenty of grilled bread to mop up all the wonderful brothy sauce.

INGREDIENTS

• pinch saffron threads
• 250ml (1 cup) boiling water
• 1 tbsp extra virgin olive oil
• 3 garlic cloves, roughly chopped
• pinch dried chilli flakes
• 3 parsley sprigs, stalks reserved, leaves picked and roughly chopped, plus extra to serve
• 125ml (½ cup) dry white wine
• 200g canned whole peeled tomatoes (½ a can)
• 400g can cannellini beans (or chickpeas), drained and rinsed
• 400g skinless firm white fish fillets, cut into 3cm pieces
• 500g mussels, scrubbed and debearded
• ​sea salt flakes
• juice of 1 lemon
• grilled bread, to serve

METHOD

1. Place the saffron threads in a small bowl and cover with the hot water. Set aside to steep for 10 minutes.
2. Meanwhile, warm the olive oil in a large frying pan over a low heat. Add the garlic, chilli flakes and parsley stalks along with a pinch of salt, and gently cook for 3 minutes. You don't want the garlic to colour but rather infuse into the oil.
3. Increase the heat to medium and pour in the wine, allowing it to simmer for 1 minute. Add the tomatoes, breaking them up with the back of a wooden spoon, along with the saffron water. Simmer gently for 10 minutes or until slightly thickened.
4. Add the white beans and some of the parsley leaves, followed by the fish and mussels, season with salt, then cover with a lid and poach for around 3-4 minutes until just cooked through.
5. Remove the parsley stalks and discard. Season to taste, scatter with the remaining parsley leaves and finish with a good squeeze of lemon juice and drizzle of olive oil. Serve with grilled bread.

Serves 4

This recipe is from episode eight of Good Food Kitchen season 2, screening on 9Now.