All Recipes

Seafood Stew

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 180C.
  • For the Crostini, spray each side of bread with canola spray and place onto a baking tray. Bake until golden and crispy, about 8 – 10 minutes then set aside until serving.
  • For the broth, place 1½ tablespoons extra virgin olive oil and 1 clove of garlic into a large saucepan and cook over high heat, stirring, until golden brown.
  • Add prawns heads and shells and cook for one minute, pressing with a wooden spoon to extract liquid from the shells. Add 60ml white wine and simmer until wine has reduced to a third, about 3 minutes.
  • Add the calamari head and tentacles and cook for 2 minutes.
  • Add star anise, saffron, parsley and 6 cups water. Bring to the boil then reduce heat to medium and allow to simmer.
  • Meanwhile, place 1½ tablespoons of extra virgin olive oil and 1 clove garlic in a medium frypan, cook over medium heat, stirring, until golden brown. Add cherry tomatoes and cook until tomatoes begin to collapse, about 2 minutes. Season with sea salt, cracked pepper and basil leaves and remove from heat.
  • Strain the broth into a clean medium saucepan. Transfer the cooked cherry tomatoes to the broth and continue to simmer over medium heat.
  • For the seafood, place 1½ tablespoons extra virgin olive oil and remaining clove of garlic into a medium frypan and place over medium heat. Cook, stirring, until garlic is golden brown then add mussels, clams and remaining 20ml white wine. Cover with lid and cook until mussels and the clams have opened, about 2 minutes. Remove from heat, remove mussels and clams from cooking liquid and set aside.
  • Transfer cooking liquid from mussels and clams to the broth and continue to simmer.
  • For remaining seafood, place remaining tablespoon extra virgin olive oil in a medium frypan and set over high heat. Add calamari rings and cook until opaque, about 1 minute. Remove from pan and divide between 4 warm serving bowls.
  • Add prawns to the hot frypan and cook for 2-3 minutes, turning halfway through. Remove from pan and add to the serving bowls.
  • Using a slotted spoon, place scallops into simmering broth and cook for 60 - 70 seconds until just cooked. Remove from broth and add to the warm bowls.
  • Place mussels and clams into simmering broth for 30 seconds to warm through. Remove from broth and add to the serving bowls. Divide the hot broth amongst the bowls and season to taste. Serve with Crostini, grilled lemon cheeks, watercress and parsley to garnish.

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