Easy Seafood Stew

INGREDIENTS

  • 1/2 tbspn Saffron threads
  • 1 tbspn Fresh oregano
  • 150g Squid
  • 180g King George Whiting
  • 200g Blue Eyed Trevalla
  • 150g Salmon
  • 100g sliced Fennel
  • 1 tspn Sea salt
  • 1 tspn Freshly ground black pepper

Toasted Sourdough Croutons

  • 500g Sourdough bread
  • 1 tspn Sea salt
  • 1 tspn Freshly ground black pepper
Print Recipe

Place the Sugo, Chicken Stock, saffron and oregano in a large saucepan and bring to a gentle simmer.

Clean the squid tubes and tentacles.

Place a large fry pan over a medium to high heat and add 1 tablespoon of Extra Virgin Olive Oil. Quickly seal the fish fillets and squid in the pan for 10 to 20 seconds on each side.

Remove the fish fillets and squid, place in the pan with the Sugo and gently simmer for 3 to 4 minutes or until just cooked. Add the finely sliced fennel to the pot.

Season with Vino Cotto and enrich with a tablespoon of Extra Virgin Olive Oil.

Preheat oven to 140C.

To make the sour dough croutons, tear half a loaf of sour dough into small 4 centimetre chunks then toss with 2 tablespoons of Extra Virgin Olive Oil and season with a little sea salt and freshly cracked pepper.

Toast in the preheated oven for 15 minutes or until dried and just beginning to colour.