This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large, flameproof casserole dish, heat oil on medium. Sauté garlic, anchovies, chilli and capers for 2-3 minutes until golden.
2.Reduce heat to low. Cook fennel and onion for 8-10 minutes, stirring, until tender and golden. Add wine and cook for 2 minutes, stirring, until reduced by half. Stir in passata, stock and bay leaves. Bring to the boil on high.
3.Mix in fish and tomatoes. Reduce heat to medium. Simmer, covered, for 2 minutes. Add mussels, prawns and squid, then cook, covered, for 3-4 minutes until mussels open.
4.Sprinkle stew with reserved fennel fronds, then serve with toasted ciabatta, aioli and lemon wedges.