Seafood stew with risoni

A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.
Seafood stew with risoniChris Chen and Ben Dearnley
4 - 6

This dish is built on simple components: a flavoursome base, a selection of seafood in its prime, and a starch, in this case risoni, to soak it all up.



1.Heat oil in a large casserole or wide, deep frying pan over medium heat. Add onion, celery, garlic, fennel seeds, saffron and chilli and stir until fragrant (1 minute). Add wine, bring to the boil and boil until reduced completely (2-3 minutes).
2.Add passata, stock and 750ml water, bring to the boil, then add risoni and simmer until al dente (10-15 minutes). Add seafood and simmer until just cooked (4-5 minutes). Season to taste, top with parsley, drizzle with oil and serve with baguette.

Drink suggestion: Pale, dry rosé. Drink suggestion by Max Allen.


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