Seafood stew with risoni recipe | Gourmet Traveller

Ingredients

• 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
• ½ onion, finely chopped
• 2 celery stalks, finely diced
• 3 garlic cloves, crushed
• 2 tsp fennel seeds
• Pinch of saffron threads
• ¼ tsp chilli powder
• 300 ml dry white wine
• 500 ml (2 cups) tomato passata
• 500 ml (2 cups) chicken stock
• 300 gm risoni, rinsed
• 1 kg clams (vongole) or pipis, soaked in salted water for 1 hour, rinsed
• 2 snapper fillets (about 275m each), pin-bones removed, cut into 8cm pieces
• 250 calamari, cleaned, scored, and cut into 8cm pieces, tentacles halved
• 6 green prawns, peeled, deveined, tails intact
• Coarsely chopped flat-leaf parsley and baguette, to serve