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Seafood stew with gremolata
Seafood stew with gremolata
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 1 onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 2 carrots, peeled, thinly sliced
  • 1/2 tsp saffron threads
  • 1 tsp fennel seeds
  • 1 red chilli, seeds removed, finely chopped
  • 1L (4 cups) fish stock
  • 800g can crushed tomatoes
  • 2 bay leaves
  • 250ml (1 cup) white wine
  • 1kg mussels, de-bearded
  • 6 small calamari (including tentacles), cleaned, cut into rings
  • 16 medium green prawns, peeled, de-veined, tails intact
  • 500g firm white fish (such as blue-eye cod), skin removed, cut into 2cm pieces
  • 2 cooked blue swimmer crabs, chopped
Instructions:
  • In a large frypan, heat 2 tablespoons of olive oil. Add onion, fennel, and carrots, and cook over low heat for 2-3 minutes until softened. Then, add garlic, saffron threads, fennel seeds, and chili, and cook for an additional minute. Stir in fish stock, tomatoes, and bay leaves, and simmer over low heat for 20 minutes. To prepare in advance, stop at this stage. When ready to serve, cook mussels in wine in a saucepan over high heat until they open. Strain the cooking wine into the stew, and reserve the mussels.
  • Place the pan used for cooking the mussels back on the heat. Add the remaining oil and quickly cook the calamari for 1-2 minutes before transferring it to the stew.
  • Cook prawns and fish in a pan for 1-2 minutes per side until cooked. Add crab and reserved mussels to the pan and simmer gently over low heat for 2-3 minutes.
  • Season generously with salt and black pepper, then serve in wide bowls garnished with gremolata.

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