members recipes

A light and delicious fish/seafood stew - quick and easy to cook and looks impressive with the shellfish on top.

Ingredients
400g Firm white fish - cut into 5cm chunks - I\'ve used monkfish and ling before

400g mixed seafood - I use prawns,mussels,squid

2 onions - roughly chopped

2 cloves garlic - thinly sliced

1 head fennel - thinly sliced

1 heaped tsp fennel seeds

1/2 a glass of white wine

700ml passata (i.e one jar)

Small bunch of flat leaf parsley - chopped

Lemon juice and salt/pepper to taste

Olive oil

Method
Heat olive oil in a large saucepan, add the onions and cook on a lowish heat until translucent (5-10 mins). Add the garlic and fennel seeds. Cook for about a minute and then add the fennel. Cook for another few minutes then add the white wine/vermouth and cook for another minute or so. Add the passata and I tend to use a little water to wash out the leftover passata in the jar and add that too - about 50ml? You can always add more water if the stew ends up too thick so don\'t add too much at this stage. Bring the stew up to a simmer and then add the fish. Bring up to a simmer and cook for about 10 mins or until the fish is cooked. Add the prawns/mussels/squid a few mins before the fish is cooked through and cover until the mussels open.
Add flat leaf parsley, a squeeze of lemon juice and sea salt and pepper to taste. I find it takes a good bit of salt.
Serve with crusty bread.
Serves 6