An easy seafood stew prepared with fresh seafood and a touch of ouzo.
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
Author Peter G
1onion thinly sliced
1fennel bulb thinly sliced
1red chili finely sliced
⅔cupwhite winepreferably dry
400gtomatoescrushed, from a can
400mlfish stockfresh is best but if buying a prepackaged one check to see how many additives there are!
400gfish filletsfirm white fish preferred
⅓cupflat leaf parsley roughly chopped
Saute the onion, fennel and garlic for about five minutes until translucent and aromatic. Add the chili and saute for a few more minutes. Add the wine, saffron and ouzo and allow it to cook off for about 2 minutes.
Add the crushed tomatoes, tomato paste and fish stock and bring to the boil. Lower the heat to medium and allow the mixture to simmer and thicken-for approx. 30 mins
Add the mussels, scallops and prawns and cook for 5 minutes
Add the calamari rings and chunks of fish and cook for a further 5-7 mins
Remove from the heat and garnish with lots of fresh parsley and serve with bread.