Fish & shellfish saffron & coconut stew with spice-roasted pumpkin


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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This dish takes a bit of prep, but it’s absolutely delicious and full of amazing textures, flavours and colours. You’ll need to get your hands stuck into it when you eat it, all those shells and things, but it’s worth it. Although I give a recipe for braised octopus, which you could use here, I also wanted to give you an alternative way of cooking it. I also used baby octopus, although you could use squid, and it’s important that you cook the clams like th