Name: Seafood casserole
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Seafood stew; 2 baby fennel bulbs; 2 tablespoon lemon juice; 1 tablespoon olive oil; 2 brown onions, chopped finely; 4 clove garlic, crushed; 3 5cm thin strips orange rind; 1/3 cup (80ml) dry white wine; 1 teaspoon chilli flakes; pinch saffron threads; 820 gram canned diced tomatoes; 1 litre (4 cups) fish stock; 1 teaspoon white sugar; 750 gram uncooked medium king prawns; 750 gram small black mussels; 750 gram skinless white fish fillets, cut into 3cm pieces; loaf sourdough bread, sliced thickly; 3 clove garlic, halved; 2 tablespoon olive oil

Ingredients

Seafood stew

2 baby fennel bulbs

2 tablespoon lemon juice

1 tablespoon olive oil

2 brown onions, chopped finely

4 clove garlic, crushed

3 5cm thin strips orange rind

1/3 cup (80ml) dry white wine

1 teaspoon chilli flakes

pinch saffron threads

820 gram canned diced tomatoes

1 litre (4 cups) fish stock

1 teaspoon white sugar

750 gram uncooked medium king prawns

750 gram small black mussels

750 gram skinless white fish fillets, cut into 3cm pieces

loaf sourdough bread, sliced thickly

3 clove garlic, halved

2 tablespoon olive oil

Method

Seafood stew

1.Trim fennel; reserve 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.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. Add stock; simmer, uncovered, about 20 minutes or until liquid is reduced by about a quarter. Stir in sugar.

4.Shell and devein prawns. Scrub mussels and remove beards.

5.Add prawns, mussels and fish to tomato mixture. Cover; simmer, stirring occasionally, about 5 minutes or until prawns change colour and mussels open (discard any that do not).

6.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.

7.Serve stew topped with garlic croûtons and fennel mixture; sprinkle over reserved fronds.

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Ingredients

Method

Seafood stew

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