Name: Livornese seafood stew
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 60 ml olive oil (¼ cup); 1 onion, finely diced; 1 small fennel bulb, diced, fronds reserved; 4 garlic cloves, finely chopped, plus 1 extra, halved, reserved for rubbing; 3 fresh bay leaves; 2 small red chillies, thinly sliced; 300 ml dry white wine300 ml dry white wine; 185 ml passata (¾ cup); 1 blue swimmer crab, cleaned and quartered; 3 calamari (about 450gm), cleaned, tubes cut into rings; 12 black mussels; 4 red mullet fillets, pin-boned; 1 lobster tail, shell removed, thickly sliced; 6 sage leaves, coarsely torn; 4 thick slices day-old sourdough bread; For drizzling: extra-virgin olive oil

Livornese seafood stew

Australian Gourmet Traveller recipe for Livornese seafood stew.

Serves 4

Prep

30M

Cook

40M

Total

1H 10M

You can use any seafood in this stew, just keep an eye on the cooking times.

Ingredients

60 ml olive oil (¼ cup)

1 onion, finely diced

1 small fennel bulb, diced, fronds reserved

4 garlic cloves, finely chopped, plus 1 extra, halved, reserved for rubbing

3 fresh bay leaves

2 small red chillies, thinly sliced

300 ml dry white wine300 ml dry white wine

185 ml passata (¾ cup)

1 blue swimmer crab, cleaned and quartered

3 calamari (about 450gm), cleaned, tubes cut into rings

12 black mussels

4 red mullet fillets, pin-boned

1 lobster tail, shell removed, thickly sliced

6 sage leaves, coarsely torn

4 thick slices day-old sourdough bread

For drizzling: extra-virgin olive oil

Method

Main

1.Heat olive oil in a casserole over low-medium heat, add onion, fennel, garlic, bay leaf and chilli and stir occasionally until very soft (10-15 minutes). Add wine and cook until reduced by half (5-10 minutes), then add passata and crab and stir occasionally until crab is pink (3-5 minutes). Add remaining seafood and sage, season to taste and cook, covered and gently stirring occasionally, until seafood is just cooked through and mussels open (5-10 minutes).

2.Meanwhile, preheat a grill on high heat. Place bread on an oven tray, brush both sides with olive oil, grill until just golden (1-2 minutes each side). Rub with cut side of garlic, divide among bowls. To serve, top with seafood mixture, scatter over reserved fennel fronds and drizzle with extra-virgin olive oil.