Name: Seafood casserole
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Seafood stew; 2 baby fennel bulbs; 2 tablespoon lemon juice; 1 tablespoon olive oil; 2 brown onions, chopped finely; 4 clove garlic, crushed; 3 5cm thin strips orange rind; 1/3 cup (80ml) dry white wine; 1 teaspoon chilli flakes; pinch saffron threads; 820 gram canned diced tomatoes; 1 litre (4 cups) fish stock; 1 teaspoon white sugar; 750 gram uncooked medium king prawns; 750 gram small black mussels; 750 gram skinless white fish fillets, cut into 3cm pieces; loaf sourdough bread, sliced thickly; 3 clove garlic, halved; 2 tablespoon olive oil

Seafood casserole

Once fish has cooked and mussels have opened, serve topped with fennel mix and garlic croûtons. Scatter with chopped parsley in place of the fennel fronds if you like.

Serves 6

Cook

Ingredients

Seafood stew

2 baby fennel bulbs

2 tablespoon lemon juice

1 tablespoon olive oil

2 brown onions, chopped finely

4 clove garlic, crushed

3 5cm thin strips orange rind

1/3 cup (80ml) dry white wine

1 teaspoon chilli flakes

pinch saffron threads

820 gram canned diced tomatoes

1 litre (4 cups) fish stock

1 teaspoon white sugar

750 gram uncooked medium king prawns

750 gram small black mussels

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

loaf sourdough bread, sliced thickly

3 clove garlic, halved

2 tablespoon olive oil

Method

Seafood stew

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

4.Shell and devein prawns. Scrub mussels and remove beards.

5.Add prawns, mussels and fish to tomato mixture. Cover; simmer, stirring occasionally, about 5 minutes or until prawns change colour and mussels open (discard any that do not).

6.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.

7.Serve stew topped with garlic croûtons and fennel mixture; sprinkle over reserved fronds.

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