This sophisticated take on a classic dish uses a variety of tasty seafood and a dash of chilli for that warm spice.
INGREDIENTS
4 baby squid hoods
2 baby fennel bulbs, trimmed and fronds reserved
2 Tbsp. lemon juice
1 Tbsp. olive oil
2 onions, finely chopped
4 garlic cloves, finely chopped
3 5 cm strips orange rind
1 red chilli, finely chopped 1⁄2 tsp. ground turmeric
cup dry white wine
2 tins chopped tomatoes
1 litre fish stock
1 kg large prawns, peeled and deveined with tails intact 200 grams clams, scrubbed
250 grams black mussels, scrubbed and beard removed
200 grams baby octopus, cleaned
1 lemon, cut into wedges
METHOD
INSERT a large knife into a squid hood. Using a smaller sharp knife, cut 1 cm thick slices on one side of the squid, repeat with remaining hoods.
CUT fennel into very thin slices using a mandoline or sharp knife. Place in a bowl, add the lemon juice and toss
to coat.
HEAT oil in a pot over medium heat. Add onion and cook, stirring, until soft. Add garlic and stir for 1 minute. Mix in orange rind, chilli, turmeric and wine and cook for 2 minutes, stirring. Add the tomatoes and simmer, uncovered, for 10 minutes until thickened slightly. Add stock and simmer, uncovered, for 20 minutes until liquid is reduced by a quarter.
ADD squid, prawns, clams, mussels and octopus. Cover and simmer, stirring occasionally, for 5 minutes or until all the seafood is cooked.
SERVE stew topped with fennel mixture and reserved fronds with lemon wedges on the side.
ALSO SEE SIMPLE BOUILLABAISSE RECIPE
