Mediterranean Seafood Stew

From the kitchen of:      Olio
Preparation time:           90 minutes
Number of servings:       4

INGREDIENTS

For the sauce

10 ripe roma tomatoes cut in half
1 fennel bulb sliced
4 garlic cloves chopped
1 Spanish onion sliced
1 tsp fennel seed
100 mls cold pressed Extra Virgin Olive Oil
Salt and pepper to taste
1 Pinch of Spanish saffron

For the stew

300grms blue eye trevella fillet
4 large green king prawns peeled
12 whole SA mussels
150 grms cleaned SA squid
4 large scallops
100 grms diced cooked desire potato
1 small fennel sliced and roasted till tender
Olive oil
Chopped parsley and chervil

Method

For the sauce

• Pre-heat oven to 200c
• Place all ingredients into a roasting tray and place in oven for 1 hour, mixing regularly
• When tender, pass through a moulee or blend and pass through a medium strainer

For the stew

• Saute mussels and clams in olive oil till opened
• Add warm sauce and bring to simmer
• Add blue eye trevella cook for 1 minute
• Add prawns cook for a further minute
• Add squid, scallops, potato and fennel
• Simmer for 1 minute and season to taste
• Serve in large bowls and drizzle with olive oil
• Garnish with fresh herbs.
  
  

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