Ingredients
1 packet angel hair spaghetti
2L fish stock
1.5kg white fish fillets, (eg: barramundi or snapper)
200g calamari, cleaned
1kg black lip mussels, de-bearded
1 bunch of parsley, chop the leaves and keep the stalks
1 red chilli, sliced
1 garlic clove, sliced
1 bunch of parsley, chop the leaves and keep the stalks
olive oil
salt
Method
To a hot pan, add olive oil, chilli, garlic, parsley stalks and mussels and cook with lid on until mussels open. Add remaining seafood, a drizzle of olive oil and a small pinch of salt. Replace lid and cook for 1 -2 minutes. Add fish stock and cook for 3 – 4 minutes with lid on. Break spaghetti in half and add to pot, cook with lid on for 1 minute. Serve with parsley.
