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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

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
  • 350 g mixed seafood defrosted
  • Chopped fresh parsley to serve

Method
 

  1. Finely slice the onion and garlic. Cut the fennel into bite-sized chunks, slice the red pepper.
  2. 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.
  3. When the vegetables have softened, add the chilli and paprika, then pour over the wine and cook until it evaporates.
  4. 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.
  5. Season with salt and pepper to your liking, then serve with parsley scattered on top.