Recipe

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!

Apr 30, 1975 2:00pm
  • 30 mins preparation
  • 45 mins cooking
  • Serves 6
    • Print
    Print

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

Seafood stew with fennel and 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

Notes

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

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food