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.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes
Dive into this tasty French-style seafood stew. It's made from responsibly sourced seafood from Coles. To start, heat the oil in a heavy casserole pot or large saucepan over medium-high heat. Add the sliced fennel, celery and carrots and cook, stirring, for about five minutes or until the fennel softens. Add the leek and garlic and cook, stirring, for two minutes until the leek softens. Pour in the wine and bring to a simmer. Cook for two minutes or until the wine reduces by half. Next add the tomato, orange zest, orange juice and tomato paste and stir to combine. Pour in the stock and add the thyme. Bring to a simmer and cook, stirring occasionally, for about 10 minutes or until the tomato is tender and the mixture thickens slightly. Now add the fish, prawns, squid and mussels. Cover the pot with a lid and cook for 10 minutes or until the fish is just cooked through and the mussels have opened. Garnish with the reserved fennel fronds and season with salt and pepper. Serve with crusty bread and aioli. Divide the stew among serving bowls and enjoy this delicious seafood stew. It’s the perfect comfort food for those cooler nights.
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
