Fresh seafood stars in this wonderfully warming winter dish. Serve it with chunks of fresh bread to soak up the sauce.
How long will it take?
What’s the serving size?
What do I need?
2 tbsp olive oil
1 large brown onion, finely diced
3 cloves garlic, crushed
½ tsp ground turmeric
1 tsp paprika
1 tsp fennel seeds
100 mL dry white wine
1.25 litres chicken stock
750 g washed potatoes, cut into ½ centimetre thick slices
½ fennel, sliced, fronds reserved
6 large green prawns, peeled and deveined
500 g white fish such as pink ling or blue eye, cut into large chunks
How do I make it?
Heat oil in a large, lidded pan over medium-high heat. Add onion and garlic and cook, stirring until softened.
Add the turmeric, paprika and fennel seeds to the pan and cook, stirring, for 1 minute. Add the wine and cook for 2 minutes before adding the stock and potato. Bring to the boil, then reduce heat and simmer uncovered for 8-10 minutes or until the potato has started to soften.
Add the sliced fennel, prawns and fish and cook, covered for 3 minutes or until prawns are almost cooked. Add the scallops and mussels and cook for 4 minutes, or until the mussels have opened. Discard any mussels that do not open.
Garnish with fennel fronds and serve.
Video & photography by David Pyefinch, food by Sarah Joseph