Cazuela de Fideos (Catalan Noodle Casserole with Seafood)

• 1 medium Yellow onion
• 3 cloves Garlic
• 3 tbsp Extra virgin olive oil
• 500 g Tomato, ripe
• 1 pinch Dried saffron threads
• 150 ml Dry White Wine
• 900 ml Fish stock
• 250 g Fideo noodles
• 350 g White fish fillet, skin removed by butcher
• 250 g Prawns, raw
• 800 g Mussels, fresh
• 150 g Green peas
• 15 g Fresh parsley
• 1 medium Lemon

1. Prepare the seafood: rinse the mussels and discard any that are cracked or do not close when tapped. Cut the fish into bite-size chunks, and pat the prawns dry. Finely chop the onion and garlic, grate the tomatoes, and roughly chop the parsley.
2. Heat the olive oil in a large pot over medium heat. Add the onion with a pinch of salt and cook for 6 to 8 minutes until soft and sweet, then stir in the garlic for 1 minute until fragrant.
3. Stir in the grated tomato and cook for 6 to 8 minutes, stirring often, until thickened and jammy. Crush the saffron between your fingers, add it to the pot, then pour in the wine and simmer for 2 minutes to cook off the alcohol.
4. Pour in the fish stock and bring to a lively simmer. Stir in the fideo noodles and cook for 6 minutes, stirring now and then so they do not stick.
5. Add the peas and mussels, cover, and cook for 3 to 4 minutes until the mussels open. Add the fish and prawns and simmer gently for 3 to 5 minutes until the fish is opaque and the prawns are pink; discard any mussels that stay closed.
6. Take the pot off the heat and rest for 2 minutes so the noodles turn glossy and the broth settles. Stir through most of the parsley, then squeeze over half the lemon. Serve straight away with the remaining parsley and lemon wedges for squeezing.

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