Classic seafood stew with tomatoes, fennel and basil

2017-02-07
  • Yield : 6-8
  • Servings : 6-8
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

 

Ingredients

  • 3 tbsp extra virgin olive oil
  • 1 fennel
  • 1 white onion
  • 1 tsp fennel seeds
  • 2 large garlic cloves, and 1 chilli seeded and finely chopped
  • 1 can of chopped tomatoes
  • 2 tbsp of tomato puree
  • Lemon rind
  • 300ml of fresh fish stock
  • 150ml of white wine
  • 1 bay leaf
  • 1 red pepper cut into sticks
  • 225grms of fresh clams/mussels
  • 410grms raw prawns, deveined and peeled
  • 300g of assorted fish cut into pieces
  • 160grms of crab claws with no shell
  • Handful of shredded basil
  • salt/pepper

 

 

 

Method

Step 1

Heat the olive oil in a large heavy pan over a medium heat.

Step 2

Add the white onion, fennel seeds and fresh fennel and saute for 5 minutes until translucent.

Step 3

Add the chilli, garlic, then stir in the tomato paste and chopped tomatoes, lemon rind ,wine, stock and bayleaf.

Step 4

Season with salt and pepper and simmer for 10 minutes on a low heat with the lid on.

Step 5

Add the clams, red pepper to the pot and cook for 5 minutes. Add the rest of the fish and cook until clams/mussels have fully opened.

Step 6

Sprinkle with basil and serve in deep bowls.

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