Seafood casserole
Once fish has cooked and mussels have opened, serve topped with fennel mix and garlic croûtons. Scatter with chopped parsley in place of the fennel fronds if yo
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Ingredients
- Seafood stew
- 2 baby fennel bulbs
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 brown onions, chopped finely
- 4 cloves garlic, crushed
- 3 5cm thin strips orange rind
- 1/3 cup (80ml) dry white wine
- 1 teaspoon chilli flakes
- pinch saffron threads
- 820 grams canned diced tomatoes
- 1 litre (4 cups) fish stock
- 1 teaspoon white sugar
- 750 grams uncooked medium king prawns
- 750 grams small black mussels
- 750 grams skinless white fish fillets, cut into 3cm pieces
- loaf sourdough bread, sliced thickly
- 3 cloves garlic, halved
- 2 tablespoons olive oil
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