Seafood and fennel stew
This Mediterranean style seafood and fennel stew is a lovely meal all year round. It’s really easy to make – you can use pre-cooked seafood mixture or raw (but cleaned) ones. Best served with crusty bread or pasta and a green salad.
Ingredients
Method
- Finely slice the onion and garlic. Cut the fennel into bite-sized chunks, slice the red pepper.
- Heat the oil in a large, wide pan. Add the garlic and fennel seeds and stir-fry for a minute, until fragrant. Add the fennel and onion and gently sauté for about 5 minutes, then add the red pepper and cook for a further 5 minutes.
- When the vegetables have softened, add the chilli and paprika, then pour over the wine and cook until it evaporates.
- Add the tomatoes and stock, then simmer for 15 minutes. Add the seafood and cook for another 5 minutes or so to cook/heat through.
- Season with salt and pepper to your liking, then serve with parsley scattered on top.