Name: Seafood stew with fennel and garlic croûtons
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: Seafood stew with fennel; 2 baby fennel bulbs (260g); 2 tablespoon lemon juice; 1 tablespoon olive oil; 2 medium brown onions (300g), chopped finely; 4 clove garlic, crushed; 1 orange; 1/3 cup (80ml) dry white wine; 1 teaspoon chilli flakes; 1 pinch saffron threads; 800 gram can diced tomatoes; 1 litre (4 cups) fish stock; 1 teaspoon white (granulated) sugar; 800 gram uncooked medium king prawns; 800 gram small black mussels; 750 gram skinless white fish fillets, cut into 3cm pieces; Garlic croûtons; 675 gram loaf sourdough bread, sliced thickly; 3 clove garlic, halved; 2 tablespoon olive oil

Seafood stew with fennel and garlic croûtons

Packed full of goodness, this delicious seafood stew is complemented beautifully by these tasty homemade garlic croutons. A real Winter favourite!

Serves 6

Prep

30M

Cook

45M

Total

1H 15M

Ingredients

Seafood stew with fennel

2 baby fennel bulbs (260g)

2 tablespoon lemon juice

1 tablespoon olive oil

2 medium brown onions (300g), chopped finely

4 clove garlic, crushed

1 orange

1/3 cup (80ml) dry white wine

1 teaspoon chilli flakes

1 pinch saffron threads

800 gram can diced tomatoes

1 litre (4 cups) fish stock

1 teaspoon white (granulated) sugar

800 gram uncooked medium king prawns

800 gram small black mussels

750 gram skinless white fish fillets, cut into 3cm pieces

Garlic croûtons

675 gram loaf sourdough bread, sliced thickly

3 clove garlic, halved

2 tablespoon olive oil

Method

1.Trim fennel; reserve feathery fronds. Slice fennel as thinly as possible; combine with lemon juice in small bowl.

2.Heat oil in large saucepan; cook onion, stirring, until soft. Add garlic; cook, stirring, 1 minute.

3.Peel three thin strips of rind from orange. Stir rind, wine, chilli and saffron into onion mixture; cook, stirring, 2 minutes. Add undrained tomatoes; simmer, uncovered, about 10 minutes or until mixture thickens slightly.

4.Add stock; simmer, uncovered, about 20 minutes or until liquid is reduced by about a quarter. Stir in sugar.

5.Shell and devein prawns, leaving tails intact. Scrub mussels, remove beards.

6.Add prawns, mussels and fish to tomato mixture. Cover; simmer, stirring occasionally, about 5 minutes or until prawns change in colour and mussels open.

7.Meanwhile, make garlic croûtons. Toast bread both sides on heated grill plate (or grill or barbecue). Rub one side of toast with cut garlic clove; drizzle with oil.

8.Serve stew topped with garlic croûtons, fennel mixture and reserved fennel fronds. garlic croûtons

You can buy the seafood already prepared from most fish markets; it will cost more, but will save you time.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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