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
- 1Heat 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).
- 2Meanwhile, 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
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