Summer seafood stew

Serve with sourdough toast.

Ingredients

500 g	Assorted seafood, (eg; Fish fillets, prawns, clams, mussels, calamari, crayfish) (Main)
60 ml	Extra virgin olive oil
1	Onion, finely sliced
2 stalks	Celery, finely sliced
2 cloves	Garlic
1 block	Fennel bulb, finely sliced
2	Carrots, finely diced
1 tsp	Coriander seeds
1 tsp	Fennel seeds
1 Tbsp	Tomato paste
500 ml	Fish stock (Main)
10 large	Tomatoes, diced (Main)
6 servings	Italian parsley, roughly chopped

Directions

1. Prepare the seafood and set aside.
2. Heat the olive oil in a large saucepan and sauté the onion, celery, garlic, fennel, carrots, fennel and coriander seeds till the vegetables are soft but not coloured.
3. Add the tomato paste and cook for 4 minutes
4. Next, add the fish stock and the tomatoes, cook until reduced by a third
5. Then add the seafood cook five minutes or until the seafood is cooked through
6. Pile the stew into a serving dish, sprinkle with Italian parsley and serve with hot sourdough toast.

See more of Simon's summer treats

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