Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for your chance to win a $20,000 Flight Centre gift card! Offer ends 24 May 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Seafood stew


You'll need

4 tomatoes, bases scored 2 tbsp duck fat, lard, tallow, ghee or coconut oil 2 golden shallots, finely chopped 4 garlic cloves, thinly sliced 1 tsp thyme 2 pinches saffron threads 20 ml Pernod (optional) 175 ml dry white wine 400 gm piece of snapper, pin-boned, cut into 2.5cm pieces 2 baby squid, including tentacles, cleaned, scored, and cut into 2.5cm pieces 4 raw king prawns, peeled, cleaned with tails intact 250 ml (1 cup) fish stock, chicken stock or water 8 mussels, scrubbed, beards removed 12 clams, soaked in cold salted water for 1 hour, rinsed well To serve: chopped flat-leaf parsley

Method

  • 01
  • Blanch tomatoes until skins split (30-50 seconds). Drain, refresh in iced water, then drain again, peel and discard seeds, then dice.
  • 02
  • Heat fat in a large casserole over medium heat, then sauté shallot and garlic until tender (6-9 minutes). Add thyme, saffron and tomato, stir to combine, then deglaze pan with Pernod, add wine and simmer until reduced by a third (4-6 minutes). Add snapper, squid and prawns, then add stock to just cover seafood, topping up with extra stock or water if necessary. Season to taste and simmer until seafood is beginning to turn opaque (2-4 minutes). Add mussels and clams, cover and cook until shellfish open (2-4 minutes). Scatter with parsley and serve warm.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Featured in

Oct 2014

Recipes (12 )

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×