Seafood Stew Recipe | Food Network UK

Ingredients

• 3 tbsp good-quality olive oil
• 2 small yellow onions, chopped
• 300g new potatoes, large dice
• 1 large fennel bulb, chopped
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 500ml good-quality white wine
• 2 (400g) tins plum tomatoes, chopped
• 1L seafood stock, recipe follows, or shop-bought fish stock
• 3 cloves garlic, chopped
• 5g saffron threads
• 450g large prawns, shelled and de-veined (reserve the shells for the stock)
• 450g each halibut and bass fillets, cut in large chunks
• 24 mussels, cleaned and de-bearded
• 3 tbsp Pernod
• 1 tsp grated orange zest
• Toasted baguette slices, buttered and rubbed with garlic
• 2 tbsp good-quality olive oil
• Shells from 450g large prawns
• 2 yellow onions, chopped
• 2 carrots, unpeeled and chopped
• 3 stalks celery, chopped
• 2 cloves garlic, crushed
• 1.5L water
• 125ml white wine
• 30g tomato puree
• 1 tbsp salt
• 1 1/2 tsp freshly ground black pepper
• 10 sprigs fresh thyme, including stems