Quick & Easy

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!
seafood stew with fennel
1H 15M


Seafood stew with fennel
Garlic croûtons


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.


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