Peel and devein prawns, leaving the tails intact. Clean mussels and slice fish into bite-sized chunks.
Peel tomatoes by scoring a cross in the base of each tomato and blanching them in boiling water. Using a slotted spoon, lift each tomato out of the hot water and into a second bowl of iced water. After a few minutes the skins should slip off easily. Cut tomatoes into quarters.
Heat butter and olive oil in a large pot. Add leeks, garlic and fennel and sauté until soft. Add the white wine and cook for 1 minute. Add tomatoes, orange peel, fish stock and saffron along with its liquid. Season well with salt and pepper. Bring to the boil then turn down the heat and simmer for 30 minutes.
Add the prawns, mussels, fish and crab. Simmer for 5 minutes or until fish is cooked through. Discard any mussels that do not open. Sprinkle over lemon thyme.
To serve: Ladle into bowls and garnish with lemon thyme. Serve with crusty bread.
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