Ingredients

· ¼ cup olive oil

· 3 spring onions

· 1 fennel bulb

· 2 garlic cloves

· 1 sprig rosemary

· 1 pinch saffron

· 800 g cans borlotti beans

· 800 g tomatoes

· 1kg mussels

· 16 green prawns

· Parsley to serve

· Crusty bread

Method

Heat the oil in a deep frying pan over medium heat. Add spring onion and fennel, cook for a minute, then add the garlic and rosemary and cook for 30 seconds. Add saffron and stock, if using, and simmer until reduced by half. Add beans and tomato, stir to combine, and cook, stirring regularly, for five minutes. Season. Add mussels and prawns; cover with a lid and cook for five minutes or until the prawns are just cooked. To serve, scatter seafood stew with parsley and reserved fennel fronds and drizzle with extra oil.