ingredients        Serves 4

1 cup dry white wine
1 lb large prawns, peeled
1 lb mussels
1 lb firm white fish, such as halibut or cod or haddock
1 Tbsp butter
½ small fennel bulb, finely diced, fronds reserved
2 large shallots, thinly sliced
½ tsp chilli flakes
1 ½ cups chicken or fish broth
2 cups crushed tomatoes


Pour the wine into a large pot over medium-high heat. Add the prawns and simmer until just cooked through, 2-3 minutes.

With a slotted spoon, remove the prawns to a large bowl.

Add the mussels to the wine. Cover and simmer until they open, 2-3 minutes. Discard any mussels that don’t open. With a slotted spoon, add the mussels to the bowl with the prawns.

Add the fish to the wine and simmer until just cooked through, 1-2 minutes. With a slotted spoon, add the fish to the bowl with the prawns and mussels. Reserve the wine and set aside. Wipe out the pot and return to the stove over low heat.

Melt the butter in the pot. Add the fennel and cook until beginning to soften, about 10 minutes. Add the shallots and the chilli flakes and continue cooking, stirring, until the shallots are softened, another 5-7 minutes. Add a pinch of salt and a grind of pepper.

Pour the reserved wine into the pot. Add the LEMON BUTTER GARLIC SAUCE, the stock and the tomatoes. Bring to a simmer. Cook until flavors have melded, about 10 minutes. Taste and season with salt and pepper.

Return the fish, prawns and mussels to the pot, and cook until they are warmed through, about 3 minutes.

Divide the stew between 4 shallow bowls. Top with fennel fronds and serve with toasted garlic bread.

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