Name: Seafood and fennel stew
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 Tbsp olive oil; 2 cloves of garlic; 1 tsp fennel seeds; 1 onion; 1 fennel bulb; 1 red bell pepper; 1 tsp paprika; ¼ tsp dried chilli flakes (optional); 100 ml white wine; 1 tin plum tomatoes (400g); 250 ml vegetable stock; 350g mixed seafood, defrosted; Chopped fresh parsley to serve

Seafood and fennel stew

10 Oct 2018

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

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

2 Tbsp olive oil
2 cloves of garlic
1 tsp fennel seeds
1 onion
1 fennel bulb
1 red bell pepper
1 tsp paprika
¼ tsp dried chilli flakes (optional)
100 ml white wine
1 tin plum tomatoes (400g)
250 ml vegetable stock
350g mixed seafood, defrosted
Chopped fresh parsley to serve

Instructions

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.