“I am craving the seafood stew we ate at Peel St in Adelaide recently. Please ask the chef his secret.”
Kate Alfred, Barton, ACT
REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
Ingredients
Candied orange zest
Method
Main
1.For candied orange zest, boil rind in a small saucepan over medium-high heat to remove bitterness (8-10 minutes), then drain. Stir sugar in a small saucepan with 250ml water to dissolve, then bring to the boil, add rind and simmer until syrupy (8-10 minutes). Transfer with a slotted spoon to a tray and set aside to cool (discard liquid).
2.Heat oil and butter in a large saucepan over medium heat, add onion and stir occasionally until tender (5-6 minutes), then add spices and cook until fragrant (1-2 minutes). Increase heat to high, add orange juice and stock, season to taste and boil until reduced by half (15-20 minutes).
3.Reduce heat to low, add snapper, cockles, mussels, prawns and squid and half the carrot. Cover with a lid and cook until seafood is just cooked through (5-7 minutes). Transfer seafood with a slotted spoon to a serving platter and cover with foil to keep warm.
4.Add half the orange segments to pan with remaining carrot, orange-blossom water, lime juice, half the pistachios, candied orange zest and herbs. Pour mixture over fish, scatter with almonds, and remaining pistachios and orange segments, and extra herbs. Serve warm with moghrabieh.
