Brimming with fresh seafood that’s been simmered in a fennel and tomato broth, all you need to accompany this stew is a big bowl of couscous mixed with lemon zest, toasted pine nuts and parsley for an easy weekend feast.
500 grams firm, white fish fillets (I used monkfish)
300 grams raw peeled prawns
700 grams small clams or cockles
2 tablespoons olive oil
1 large onion, sliced
1 medium fennel bulb, sliced with fronds reserved
2 cloves garlic, crushed
pinch of chilli flakes
1 teaspoon ground cumin
1 cup white wine
1 cup water
1 × 400 gram tin whole cherry tomatoes or crushed Italian tomatoes
sea salt and ground pepper
small handful parsley, chopped, to serve
Base: Heat the olive oil in a large sauté pan or saucepan. Add the onion, fennel, garlic, chilli flakes and cumin. Season then cover and cook for 5 minutes. Increase the heat and pour in the wine, letting the mixture bubble up for 5 minutes and reduce down. Add the water and tomatoes, bring back to the boil then cover and simmer for 20 minutes.
Cut the fish into large bite-sized pieces and season. Nestle into the sauce along with the prawns and clams. Cover and cook over a low heat until the seafood is just cooked through. Add the parsley to serve.
Cook's tip: Place the clams or cockles in a large bowl of cold, lightly salted water for 30 minutes. Lift the shellfish out of the water by hand, leaving the sediment behind in the bottom of the bowl.