Full-on seafood stew – Food & Home Magazine

Ingredients

• 4 baby squid hoods
• 2 baby fennel bulbs, trimmed and fronds reserved
• 2 Tbsp. lemon juice
• 1 Tbsp. olive oil
• 2 onions, finely chopped
• 4 garlic cloves, finely chopped
• 3 5cm strips orange rind
• 1 red chilli, finely chopped
• 1⁄2 tsp. ground turmeric
• 1 cup of dry white wine
• 2 tins chopped tomatoes
• 1 litre fish stock
• 1 kg large prawns, peeled and deveined with tails intact 200 grams clams, scrubbed
• 250 grams black mussels, scrubbed and beard removed
• 200 grams baby octopus, cleaned
• 1 lemon, cut into wedges