
Ligurian Seafood Stew
4
25
minutes20
minutesIngredients
2 Tbsp 2 extra virgin olive oil, plus extra to serve
1 large 1 red onion, finely chopped
4 4 garlic cloves, crushed
1 tsp 1 fennel seeds, toasted, crushed
½ tsp ½ dried chilli flakes
1 medium 1 fennel bulb, trimmed and diced
1 1 stick celery, chopped (include leaves)
1 Tbsp 1 tomato paste
½ cup ½ (125ml) dry white wine
2 cups 2 (500ml) fish stock
2 2 x 400g cans diced tomatoes
600 g 600 thick white fish fillets, pin-boned, skinned, and cut into 4cm cubes
8 large 8 green king prawns, peeled and deveined (tail left on)
16 16 black mussels, cleaned
2 Tbsp 2 finely chopped flat-leaf parsley leaves
Sea-salt flakes and freshly ground pepper, to season
Char-grilled garlic bread and lemon wedges, to serve
Method
- ACE YOUR BASE
Heat oil in a large, deep frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add fennel seeds and chilli flakes. Cook, stirring, for 1 minute. Add fennel and celery. Cook, stirring occasionally, for 4-5 minutes until just soft. - REDUCE AND SIMMER
Add tomato paste and wine. Cook, stirring, for 1-2 minutes until reduced by a half. Add stock and tomatoes. Cover and bring to the boil. Reduce and simmer, uncovered and stirring occasionally, for 20-25 minutes or until thickened. Season. - NOW ADD SEAFOOD
Increase heat to medium-high, cover and bring to boil. Reduce heat to medium. Add fish, cover and cook for 2 minutes. Add prawns and mussels. Cover and cook for 2-3 minutes or until prawns and fish are just cooked and mussels open (see myth buster, left). - SPRINKLE AND DRIZZLE
Sprinkle with the finely chopped flat-leaf parsley. Now drizzle generously with extra virgin olive oil. This dish is best served hot from the stove with slices of char-grilled garlic bread and plenty of lemon wedges on the side.
Did you make this recipe?
Tag @marketmag_au on Instagram and hashtag your creation