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  • Olive oil 30 ml
  • Red Onion (sliced) 200 g
  • Fennel bulb, finely sliced 100 g
  • Red pepper, deseeded and finely sliced 145 g
  • Garlic, cloves 2 pc
  • Dried chilli (optional) 1 pc
  • Tomato paste 15 ml
  • White wine 125 ml
  • Boiling water 500 ml
  • Salt and black pepper to taste
  • Large prawns, deveined 400 g
  • Monk fish or kingklip, cut into bite size portions 600 g
  • Black mussels, cleaned 500 g
  • Parsley, fresh, chopped 8 g
  • Lemon wedges for serving
  1. Preparation:

    • Heat the olive oil in a large casserole pot and sauté the onions, fennel and red pepper for a couple of minutes or until lightly golden in colour
    • Add the garlic, Robertsons Paprika and chilli and sauté for a further 3-4 minutes to release their flavours.
    • Stir in the tomato paste and add the white wine and allow to reduce just slightly.
    • Add the chicken stock (Knorr Chicken Stock Granules dissolved in 500 ml boiling water to create the chicken stock), Knorr Tomato Pronto and season with a little salt and pepper and cover with lid. Allow to simmer gently for 30 minutes.
    • Add the prawns, monk fish and mussels, cover with lid and allow to simmer gently for about 10-12 minutes or until the fish and prawns are cooked and mussels have opened.
    • Scatter with chopped parsley and serve with crusty bread and fresh lemon wedges.