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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.

By Lisa Featherby
  • 20 mins preparation
  • 30 mins cooking plus soaking
  • Serves 4 - 6
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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.


  • 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
  • ½ onion, finely chopped
  • 2 celery stalks, finely diced
  • 3 garlic cloves, crushed
  • 2 tsp fennel seeds
  • Pinch of saffron threads
  • ¼ tsp chilli powder
  • 300 ml dry white wine
  • 500 ml (2 cups) tomato passata
  • 500 ml (2 cups) chicken stock
  • 300 gm risoni, rinsed
  • 1 kg clams (vongole) or pipis, soaked in salted water for 1 hour, rinsed
  • 2 snapper fillets (about 275m each), pin-bones removed, cut into 8cm pieces
  • 250 calamari, cleaned, scored, and cut into 8cm pieces, tentacles halved
  • 6 green prawns, peeled, deveined, tails intact
  • Coarsely chopped flat-leaf parsley and baguette, to serve


  • 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.