Seafood Stew

You can choose to throw whatever seafood you like. We used all fresh seafood and frozen mussels. My favourite crushed tomatoes and passata sauce to use is Mutti’s which you can locate from any major supermarket chains. If you try this make sure you tag us #nutritionsolutionssydney

Ingredients:

1. 1 x tinned crushed tomatoes

2. 1 L veggie stock

3. 750ml passata

4. 3 x garlic cloves, chopped

5. 1/2 Fennel (white part), chopped

6. Onion, diced

7. 30ml olive oil

9. 1/2 kg mussels (clean & 1/2 shelled)

10. 300g of scallops

11. 300g of calamari rings

13. 600g kg of white fish (we used perch) fillets, diced

14. 300g if peeled fresh prawns

15. Bunch of parsley

16. 1 tbs chilli flakes

17. 1 cup of white dry wine (Pino grio)

18. Bunch of fresh basil

Instructions

1. Heat the olive oil in a heavy pot over medium heat. Add the fennel and onion and sauté for 10 minutes, until tender.

2. Stir in the garlic, fennel seeds, and chilli flakes and cook for 2 minutes, until fragrant.

3. Add the tomatoes, stock, wine, 1 tsp salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes. Add handful of fresh basil.

4. Add the seafood in the following order: mussels, prawns, fish, scallops, calamari. Bring to a boil then finish off the dish by placing in a pre heated oven for 12-15 minutes at 180 degrees.

5. Sprinkle with fresh parsley and serve with fresh sourdough bread.

Serves 6-8