Name: Italian-style fish stew with fennel and lemon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup olive oil; 6 garlic cloves, crushed; 4 anchovy fillets, chopped; 2 long red chillies, sliced; 1 tablespoon capers; 1 fennel bulb, trimmed, sliced, fronds reserved; 1 onion, sliced; 1/3 cup white wine; 700 millilitre bottle tomato passata; 2 cup fish stock; 2 fresh bay leaves; 300 gram fish fillets, cut into chunks; 250 gram punnet cherry tomatoes; 1 kilogram black mussels, scrubbed, beards removed; 250 gram prawns, peeled, deveined, tails on; 1 squid hood, cleaned, scored, sliced; toasted ciabatta, aioli, lemon wedges to serve

Italian-style fish stew with fennel and lemon

This Italian-style fish stew recipe sees a medley of seafood combined with capers, anchovies, white wine and chilli to create a delicate yet warming dish that's perfect finished with lemon and fennel

Serves 4

Prep

10M

Cook

25M

Total

35M

This recipe first appeared in Woman’s Day.

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Ingredients

1/4 cup olive oil

6 garlic cloves, crushed

4 anchovy fillets, chopped

2 long red chillies, sliced

1 tablespoon capers

1 fennel bulb, trimmed, sliced, fronds reserved

1 onion, sliced

1/3 cup white wine

700 millilitre bottle tomato passata

2 cup fish stock

2 fresh bay leaves

300 gram fish fillets, cut into chunks

250 gram punnet cherry tomatoes

1 kilogram black mussels, scrubbed, beards removed

250 gram prawns, peeled, deveined, tails on

1 squid hood, cleaned, scored, sliced

toasted ciabatta, aioli, lemon wedges to serve

Method

1.In a large, flameproof casserole dish, heat oil on medium. Sauté garlic, anchovies, chilli and capers for 2-3 minutes until golden.

2.Reduce heat to low. Cook fennel and onion for 8-10 minutes, stirring, until tender and golden. Add wine and cook for 2 minutes, stirring, until reduced by half. Stir in passata, stock and bay leaves. Bring to the boil on high.

3.Mix in fish and tomatoes. Reduce heat to medium. Simmer, covered, for 2 minutes. Add mussels, prawns and squid, then cook, covered, for 3-4 minutes until mussels open.

4.Sprinkle stew with reserved fennel fronds, then serve with toasted ciabatta, aioli and lemon wedges.

Jennene Plummer