Why recepie famous for?
A one-pot fish stew with shellfish and all the fresh flavours of the Mediterranean - serve with plenty of bread for dipping
Ingredients
2 tbsp olive oil1 fennel bulb, halved and sliced, fronds kept separate to garnish
2 garlic cloves, sliced
½ red chilli, chopped
250g cleaned squid, sliced into rings
bunch basil, leaves and stalks separated, stalks tied together, leaves roughly chopped
400g can chopped tomato
150ml white wine
2 large handfuls of mussels or clams
8 large raw prawns
(whole look nicest)
4 sea bass fillets (about 140g/5oz each)
crusty bread, to serve
Instructions
Heat the oil in a large saucepan with a tight-fitting lid, then add the fennel, garlic and chilli. Fry until softened, then add the squid, basil stalks, tomatoes and wine. Simmer over a low heat for 35 mins until the squid is tender and the sauce has thickened slightly, then season.Scatter the mussels and prawns over the sauce, lay the sea bass fillets on top, cover, turn up the heat and cook hard for 5 mins. Serve scattered with the basil leaves and fennel fronds, with crusty bread.
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