World Cuisine

Italian Fish and Seafood Stew

cook 30 mins
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 fennel bulb, finely chopped
  • 2 garlic cloves, sliced
  • 1 teaspoon fennel seeds
  • 400 g (13 oz) can chopped tomatoes
  • 250 g (8 oz) clams, cleaned
  • 2 litres (3 1/2 pints) fish stock
  • a pinch of saffron threads
  • 250 g (8 oz) cooked king prawns
  • 4 x 100 g (3 1/2 oz) red mullet fillets
  • 400 g (13 oz) monkfish fillet, cut into chunks
  • 2 tablespoons chopped parsley,
  • Heat 2 tablespoons of the olive oil in a large saucepan and sauté the onion, fennel, garlic and fennel seeds for 4–5 minutes.
  • Stir in the chopped tomatoes and cook for a further 12–14 minutes, until the vegetables are tender.
  • Meanwhile, heat the remaining olive oil in a saucepan and cook the clams, covered, for 2–3 minutes, until they have all opened. Discard any clams that do not open.
  • Pour the stock and saffron into the tomato mixture and bring to the boil. Add the prawns, red mullet and monkfish and simmer for 5–6 minutes, until the fish is cooked through and the prawns turn pink. Add the cooked clams.
  • Stir through the chopped parsley and serve immediately.
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