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Livornese seafood stew

Australian Gourmet Traveller recipe for Livornese seafood stew.

By Lisa Featherby
  • 30 mins preparation
  • 40 mins cooking
  • Serves 4
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Livornese seafood stew
You can use any seafood in this stew, just keep an eye on the cooking times.


  • 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


  • 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.


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

  • Author: Lisa Featherby