Mediterranean Seafood Stew | Chef's Complements

Ingredients

• 120g small new potatoes, skin on, whole
• 2 cloves garlic, peeled and minced
• 1 large onion, peeled, cut into quarters, with root ends intact (to hold it together)
• 1 tablespoon extra virgin olive oil
• 1 can (400g) diced tomatoes, juices drained
• 1/2 can (180g) salt-free tomato paste
• 1/2 cup clam juice or fish stock
• 1/2 cup dry white wine or vermouth
• 1/2 teaspoon saffron
• 1/2 teaspoon dried basil
• 1/4 cup chopped parsley leaves
• grated zest of one orange
• 1 bay leaf
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon peppercorns
• 3 whole sprigs of fresh parsley (stems and leaves)
• 1/2 small fennel bulb (120g), top off, cut into 1.5cm slices
• 10 mussels, scrubbed and debearded if necessary
• 8 king prawns, peeled, deveined, left whole with tail on
• 6 sea scallops, cut in half horizontally
• 225g white fish, such as scrod, cut into 5cm pieces