Clams and Prawns in Citrusy Saffron Broth with Smashed Potatoes and Crisp Fennel

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the potatoes in a pot with cold water and 1 teaspoon of salt. Bring to a boil and cook for 15-18 minutes, until tender but not falling apart. Drain and let them steam dry for 2 minutes.

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   2. Transfer the potatoes to a baking tray, add 1 tablespoon olive oil, the sweet paprika, and a pinch of black pepper. Gently smash each potato with the bottom of a glass. Bake for 18-20 minutes at 220 °C / 425 °F, rotating the tray halfway through, until golden and crisp at the edges.

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   3. Meanwhile, pat the prawns dry and season them with a pinch of salt, black pepper, and the zest of half the lemon. Keep chilled until needed.

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   4. Heat 1 tablespoon olive oil and the butter in a wide skillet or shallow pot over medium heat. Add the sliced fennel and sauté for 4-5 minutes until tender yet still slightly crisp. Remove half of the fennel and reserve for plating.

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   5. In the same pan, add the shallot, garlic, and saffron threads. Cook for 1 minute, stirring, to release their aroma without browning the garlic too much. Pour in the white wine and let it boil for 2-3 minutes so it reduces slightly.

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   6. Add the fish stock, orange juice, lemon juice, and the remaining orange and lemon zest. Cook for 3 minutes over medium heat. Taste and adjust with the remaining salt and black pepper.

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   7. Raise the heat to medium-high, add the clams, cover, and cook for 4-6 minutes until they open. Discard any clams that stay closed.

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   8. Lower the heat to medium, add the prawns to the broth, and cook for 2-3 minutes until pink and just firm. Stir in the chopped parsley and reserved fennel fronds gently.

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   9. Divide the hot smashed potatoes among shallow bowls. Top with the reserved fennel, then the clams and prawns. Spoon the citrus saffron broth over and around everything. Serve immediately.