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“Beautiful, easy and impressive appetizer. Serve with crusty bread for the extra sauce.”

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 2 onions, halved and thinly sliced
  • 2 stalks celery, finely chopped
  • 2 ounces flat leaf parsley, leaves and stalks separated
  • 3 tablespoons paprika
  • 8 ounces roasted red peppers, thickly sliced
  • 14 ounces chopped tomatoes
  • 12 ounces white fish fillets, cut into large chunks
  • 12 fresh mussels, cleaned (optional)
  • salt and pepper


  1. Heat the oil in a pan, then add the onion, celery and a little salt. Cover then gently fry until soft, about 10 minutes.
  2. Put the parsley stalks, half the leaves, oil and seasoning into a food processor and whizz to a paste.
  3. Add this and the paprika to the softened onions, frying for a few minutes
  4. Tip in the peppers and tomatoes with a splash of water, then simmer for 10 mins until the sauce has reduced.
  5. Lay the fish and mussels on top of the sauce, put a lid on, then simmer for 5 mins until the fish is just flaking and the mussels have opened (discard any that stay shut).
  6. Gently stir the seafood into the sauce, season and serve in bowls.

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