This sophisticated take on a classic dish uses a variety of tasty seafood and a dash of chili for that warm spice. Keep reading for this delicious full-on seafood stew recipe.
Ingredients
- 4 baby squid hoods
- 2 baby fennel bulbs, trimmed and fronds reserved
- 2 tbsp. lemon juice
- 1 tbsp. olive oil
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 3 5 cm strips orange rind
- 1 red chilli, finely chopped
- 1⁄2 tsp. ground turmeric
- cup dry white wine
- 2 tins chopped tomatoes
- 1 litre fish stock
- 1 kg large prawns, peeled and deveined with tails intact
- 200 grams clams, scrubbed
- 250 grams black mussels, scrubbed and beard removed
- 200 grams baby octopus, cleaned
- 1 lemon, cut into wedges
Instructions
INSERT a large knife into a squid hood. Using a smaller sharp knife, cut 1 cm thick slices on one side of the squid, repeat with remaining hoods.
CUT fennel into very thin slices using a mandoline or sharp knife. Place in a bowl, add the lemon juice and toss to coat.
HEAT oil in a pot over medium heat. Add onion and cook, stirring, until soft. Add garlic and stir for 1 minute. Mix in orange rind, chilli, turmeric and wine and cook for 2 minutes, stirring. Add the tomatoes and simmer, uncovered, for 10 minutes until thickened slightly. Add stock and simmer, uncovered, for 20 minutes until liquid is reduced by a quarter.
ADD squid, prawns, clams, mussels and octopus. Cover and simmer, stirring occasionally, for 5 minutes or until all the seafood is cooked.
SERVE stew topped with fennel mixture and reserved fronds with lemon wedges on the side.
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