Recipes By Famous Chefs :
A one-pot fish stew with shellfish and all the fresh flavours of the Mediterranean – serve with plenty of bread for dipping
PREP: 15 MINS
COOK: 45 MINS
SERVES: 4
Ingredients
2 tbsp olive oil
1 fennel bulb, halved and sliced, fronds kept separate to garnish
2 garlic cloves, sliced
½ red chilli, chopped
250g cleaned squid, sliced into rings
bunch basil, leaves and stalks separated, stalks tied together, leaves roughly chopped
400g can chopped tomato
150ml white wine
2 large handfuls of mussels or clams
8 large raw prawns (whole look nicest)
4 sea bass fillets (about 140g/5oz each)
crusty bread, to serve
Method
- Heat the oil in a large saucepan with a tight-fitting lid, then add the fennel, garlic and chilli. Fry until softened, then add the squid, basil stalks, tomatoes and wine. Simmer over a low heat for 35 mins until the squid is tender and the sauce has thickened slightly, then season.
- Scatter the mussels and prawns over the sauce, lay the sea bass fillets on top, cover, turn up the heat and cook hard for 5 mins. Serve scattered with the basil leaves and fennel fronds, with crusty bread.
