Ingredients
Sofrito
Method
1.Make sofrito: Peel, seed and coarsely chop tomatoes. Peel and coarsely chop garlic, onion and carrot. Coarsely chop capsicum. Blend all ingredients until finely chopped.
2.Heat half the oil in large saucepan. Add sofrito; cook until soft and thickened. Add wine; cook, stirring, until reduced by half. Add 2 cups of the stock, bringto the boil. Reduce heat, simmer,uncovered, for about 15 minutes or until thick.
3.Meanwhile, cut fish into 4cm pieces. Shell and devein prawns, leaving tails intact. Clean calamari, reserve tentacles. Cut calamari hoods into rounds, halve tentacles crossways.
4.Heat remaining oil in large frying pan; cook fish pieces, turning once, until browned. Transfer to plate. Reheat pan; cook prawns until just changed in colour, transfer to plate. Reheat pan, add mussels and remaining stock; bring to the boil. Cover, simmer 5 minutes or until mussels open.
5.Strain stock through a fine sieve over heatproof bowl. Transfer mussels and strained stock to sofrito mixture. Bring to the boil, add prawns, fish, calamari and tentacles; simmer, uncovered, about 5 minutes. Serve stew sprinkled with chopped parsley, aïoli and crusty bread
We used blue-eye trevalla and tiger prawns in this recipe. Ask the fishmonger to clean the calamari for you and to reserve the tentacles. Pot-ready mussels have been cleaned and bearded – ready to cook. Some mussels may not open – you do not have to discard these, just open with a knife and cook a little more if you wish.
Note
