This full-on seafood stew is a celebration of the ocean’s finest! The perfect recipe for seafood lovers looking for a hearty, flavourful meal.
Brimming with tender prawns, mussels, calamari, and fresh fish, this stew is infused with a rich tomato-based broth, fragrant garlic, and a splash of white wine for depth. The dish is complemented by the flavours of parsley, paprika, and a hint of chilli for just the right kick.
Serve it with crusty bread to soak up all the goodness—a perfect recipe for sharing around the table with family and friends!
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 5cm strips orange rind
- 1 red chilli, finely chopped
- 1⁄2 tsp. ground turmeric
- 1 cup of 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
METHOD
1. INSERT a large knife into a squid hood. Using a smaller sharp knife, cut 1 cm thick slices on one side of the squid, and repeat with remaining hoods.
2. CUT fennel into very thin slices using a mandoline or sharp knife. Place in a bowl, add the lemon juice and toss
to coat.
3. 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.
4. ADD squid, prawns, clams, mussels and octopus. Cover and simmer, stirring occasionally, for 5 minutes or until all the seafood is cooked.
5. SERVE stew topped with fennel mixture and reserved fronds with lemon wedges on the side.
ALSO SEE: SEAFOOD BOIL
