Mediterranean fish stew with straw potatoes recipe | delicious. magazine

Ingredients

• Drizzle olive oil
• 2 small onions, finely sliced
• 1 large fennel bulb, chopped into small dice (fronds reserved)
• 2 celery sticks, finely sliced
• 4 anchovy fillets in oil, drained and finely sliced
• 6 garlic cloves, finely sliced
• ½ tsp chilli flakes
• Pinch saffron strands
• 3 tbsp tomato purée
• Small pinch caster sugar
• 200ml dry white wine
• 1 fresh bay leaf
• 1 litre fresh fish stock (see tip)
• 3 medium sustainable firm fleshed white fish (such as gurnard, snapper or sea bream), filleted, skinned and pin-boned
• 600g mixture of mussels and clams (or one or the other)
• 100g brown crabmeat
• 400g king prawns, shelled with tail tips left on (if you like) and deveined – see Know-how
• Juice ½ lemon
• Pastis for drizzling (optional but recommended – see tip)
• Chopped fresh parsley and lemon wedges to serve
• For the straw potatoes
• 3 large baking potatoes, peeled
• Sunflower oil for frying