French-style Seafood Stew

Ingredients

1 Tbs olive oil
1 fennel, thinly sliced, fronds reserved
1 celery stick, thinly sliced
1 carrot, finely chopped
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
1/2 cup (125mL) dry white wine (optional)
6 vine-ripened tomatoes, finely chopped
1 orange, zested, juiced
2 Tbs tomato paste
6 cups (1.5 L) fish stock
4 thyme sprigs
1 fresh salmon portion skin off, coarsely chopped
1 firm white fish fillet, coarsely chopped
500 g raw banana prawns, peeled leaving tails intact, deveined
200 g squid rings
200 g blue mussels, scrubbed

Method

Heat oil in a heavy-based casserole pot or large saucepan over medium-high heat. Add the sliced fennel, celery and carrot and cook, stirring, for 5 minutes or until the fennel softens.

Add the leek and garlic and cook, stirring, for 2 minutes or until leek softens. Add the wine, if using, and bring to a simmer. Cook for 2 minutes or until the wine reduces by half. Add the tomato, orange zest, orange juice and tomato paste and stir to combine. Add the stock and thyme and bring to a simmer. Cook, stirring occasionally, for 10 minutes or until the tomato is tender and the mixture thickens slightly.

Add the combined fish, prawns, squid and mussels. Cover and cook for 10 minutes or until the fish is just cooked through and the mussels open (discard any unopened mussels).

Sprinkle the stew with the reserved fennel fronds and season to serve.

Serve with... aioli and sourdough.

Credits: Coles

Photo Credits: Coles