Ingredients

Steps

• Heat olive oil in a large pan and sauté onions, fennel, chorizo, chilli, ground fennel seeds, and garlic.
• Add paprika, thyme, saffron, bay leaves, and tomatoes then cook until the mixture reduces to a thick sauce.
• Pour in the fish stock and white wine then bring the liquid to a simmer.
• Add the cleaned mussels and cook until they have all opened.
• Discard any closed mussels then add the fried fish pieces and ground almonds to the stew.
• Heat for two minutes and serve with lemon wedges, steamed potatoes, and seasonal greens.