You can use any seafood in this stew, just keep an eye on the
60 ml (¼ cup)olive oil1 onion, finely diced1 small fennel bulb, diced, fronds reserved4garlic cloves, finely chopped, plus 1 extra, halved, reserved for rubbing3 fresh bay leaves2 small red chillies, thinly sliced300 ml dry white wine300 ml dry white wine185 ml (¾ cup) passata1 blue swimmer crab, cleaned and quartered3 calamari (about 450gm), cleaned, tubes cut into rings12 black mussels4red mullet fillets, pin-boned1 lobster tail, shell removed, thickly sliced6 sage leaves, coarsely torn4 thick slices day-old sourdough breadFor drizzling: extra-virgin olive oil
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).
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.