Prawn And Sea Bass Over Rice Noodles With Alioli - cooking recipe

Ingredients

200 g green beans, halved
250 g carrots, peeled and cut into chunks
1 None courgette (about 150g), chopped
2 None onions, peeled and cut into slices
3 tbsp olive oil
350 g rice noodles
1 pinch saffron
1.25 litres vegetable stock
500 g red mullet fillets, cut into pieces
300 g raw peeled prawns
200 g frozen peas
150 g mayonnaise
150 g full fat yoghurt
1 None red chilli, deseeded and finely chopped
1 clove garlic, peeled and finely chopped
1 None lime, zested

Preparation

Heat a tablespoon of the oil in a large non-stick saute pan and saute the onions and the carrots until the onions are just soft. Add the noodles, beans, saffron and stock. Simmer for about 8 mins, stirring frequently to ensure the noodles do not stick to the bottom of the pan.
Heat 2 tablespoons of oil in a non-stick frying pan. Season the fish and the prawns and cook the prawns for 2 minutes before adding the fish. Add the fish and cook for another 2 mins. Meanwhile, add the peas and zucchini to the noodles, and cook for 5 more minutes, stirring. Check the seasoning. Lower the heat, then spread the prawns and fish on top of the noddles and cook for 2-3 mins.
To make the alioli, mix the mayonnaise with the yogurt, chili, garlic and lime zest, then season. \r\nServe the noodles with the alioli on the side