250 g (8 oz) mixed fish fillets, such as sea bass, monkfish, red mullet, cut into 2.5 cm (1 inch) chunks
200 g (7 oz) raw small prawns, shells on
1.5 litres (2 1/2 pints) fish stock
150 ml (1/4 pint) dry white wine
1 tablespoon olive oil
25 g (1 oz) butter
1 small onion, finely chopped
1/2 fennel bulb, finely chopped
500 g (1 lb) risotto rice
250 g (8 oz) cleaned live clams
100 g (3 1/2 oz) raw squid rings
lemon juice, to taste
salt and pepper
Place the fish and prawns in a large saucepan. Pour over the stock and wine and bring to the boil. Cook for 1–2 minutes until the seafood just turns opaque. Remove from the pan and set aside. Keep the stock simmering.
Heat the oil with a little of the butter in a large saucepan. Add the onion and fennel and cook for 5 minutes. Stir in the rice until well coated. Add the hot stock, a ladleful at a time, stirring and simmering after each addition until the stock is absorbed before adding the next. After 15 minutes when the stock is absorbed and the rice is nearly cooked through, add the clams and cook for 3 minutes, then add the cooked seafood, squid rings and remaining butter. Season and squeeze over lemon juice to taste.
Cover and leave to stand for 2 minutes. Discard any clams that remain closed, then serve.