Recipe

Sustainable seafood stew

This hearty and warming seafood stew recipe from The Australian Women's Weekly's 'The Sustainable Cookbook' uses squid, prawns, mussels, pipis and octopus; all of which are considered 'better choices' in the sustainable seafood guide.

  • Serves 4
  • 20 mins preparation
  • 40 mins cooking

Ingredients

Sustainable seafood stew
  • 4 cleaned baby squid hoods (480g)
  • 2 baby fennel bulbs (260g)
  • 2 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 2 medium brown onions (300g), chopped finely
  • 4 clove garlic, crushed
  • 3 x 5cm pieces orange rind
  • 1 fresh long red chilli, chopped finely
  • 1 pinch saffron threads
  • 1/3 cup (80ml) dry white wine
  • 800 gram canned diced tomatoes
  • 1 litre fish stock
  • 1 kilogram large uncooked prawns (shrimp), peeled, deveined, with tails intact
  • 200 gram pipis, scrubbed
  • 250 gram small black mussels, scrubbed, beard removed
  • 200 gram baby octopus, cleaned
  • 2 tablespoon thin strips orange rind, extra

Method

Sustainable seafood stew
  • 1
    Insert a large knife into a squid hood. Using a small sharp knife, cut 1cm-thick slices on one side of squid. Repeat with remaining hoods.
  • 2
    Trim fennel; reserve fronds. Using a mandoline or V-slicer, cut fennel into very thin slices. Place fennel and juice in a small bowl; toss to coat.
  • 3
    Heat oil in a large saucepan; cook onion, stirring, until soft. Add garlic; cook, stirring, for 1 minute.
  • 4
    Stir rind, chilli, saffron and wine into onion mixture; cook, stirring, for 2 minutes. Add tomatoes; simmer, uncovered, for 10 minutes or until mixture thickens slightly.
  • 5
    Add stock; simmer, uncovered, for 20 minutes or until liquid is reduced by about a quarter.
  • 6
    Add squid, prawns, pipis, mussels and octopus to pan. Cover; simmer, stirring occasionally, for 5 minutes or until seafood is cooked.
  • 7
    Serve stew topped with fennel mixture, reserved fennel fronds and extra rind.

Notes

Some mussels might not open – these may need to be opened with a knife, or might not have cooked as quickly as the others. Farmed mussels will not all open up during cooking, and some will not open after excessive cooking – you do not have to discard these, just open with a knife and cook a little more, if you wish.