Sauté fennel, leeks and garlic in Goya® Olive Oil. Then, add tomatoes, some saffron strands and seafood stock, and set aside.
In a separate pan, grill the portions of hake and prawns in Olive Oil, which will help maintain all of the flavor, and open some steamed mussels with white wine.
When they are open, add them to the vegetable stew along with the hake and prawns, and season to your liking with parsley and lemon slices. This seafood stew combines perfectly with basmati rice and crusty bread.