French-style seafood stew

Loaded with seafood and veggies, this French-style stew is a must-try. Serve it with crusty bread to make the most of the delicious sauce.

French-style seafood stew

Serves

4

Prep

15m

Cooking

30m

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 (1.5L) fish stock or vegetable stock
  • 4 thyme sprigs
  • 1 Coles Fresh Tasmanian Salmon Portion Skin Off, coarsely chopped
  • 1 firm white fish fillet, coarsely chopped
  • 500g raw banana prawns, peeled leaving tails intact, deveined
  • 200g Coles Deli Thawed Squid Rings
  • 200g blue mussels, scrubbed

Method

STEP 1

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 mins or until the fennel softens.

STEP 2

Add the leek and garlic and cook, stirring, for 2 mins or until leek softens. Add the wine, if using, and bring to a simmer. Cook for 2 mins 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 mins or until the tomato is tender and the mixture thickens slightly.

STEP 3

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

STEP 4

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

Serve with aioli and sourdough

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