Seafood Stew

By September 28, 2022Recipes

Fresh seafood stars in this wonderfully warming dish. Serve it with chunks of fresh bread to soak up the sauce.

Cook Time: 45 Minutes |  Serves: 6


2 tbsp olive oil
1 large brown onion, finely diced
3 cloves garlic, crushed
½ tsp ground turmeric
1 tsp paprika
1 tsp fennel seeds
100 mL dry white wine
1.25 litres chicken stock
750 g washed potatoes, cut into ½ centimetre thick slices
½ fennel, sliced, fronds reserved
6 large green prawns, peeled and deveined
500 g white fish such as pink ling or blue eye, cut into large chunks
500g mussels
300g scallops


  1. Heat oil in a large, lidded pan over medium-high heat. Add onion and garlic and cook, stirring until softened.
  2. Add the turmeric, paprika and fennel seeds to the pan and cook, stirring, for 1 minute. Add the wine and cook for 2 minutes before adding the stock and potato. Bring to the boil, then reduce heat and simmer uncovered for 8-10 minutes or until the potato has started to soften.
  3. Add the sliced fennel, prawns and fish and cook, covered for 3 minutes or until prawns are almost cooked. Add the scallops and mussels and cook for 4 minutes, or until the mussels have opened. Discard any mussels that do not open.
  4. Garnish with fennel fronds and serve.