Prawn, Clam, and Fennel Stew

2 Servings

45 min

I'm getting my seafood fix with a warming stew this week.

Vaguely Mediterranean inspired, I started with a soffrito base of onion, carrot and celery, before adding garlic and fennel and a good glug of white wine. In with the fish stock, some roasted cherry tomatoes and some drained chickpeas before adding the seafood at the last minute. I also added some pul biber chili powder and some chopped basil at the end before slurping and mopping it all up with a freshly baked garlic Ciabatta.

Simple pleasures, enjoyed with a glass of cold white wine. Hope you enjoy and let me know if you try it!

prawn clam and fennel stew

prawn clam and fennel stew

prawn clam and fennel stew

Prawn, Clam, and Fennel Stew

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Recipe details

Yield 2 Servings
Time spent: Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

1 small onion
1 carrot
2 sticks of Celery
2 cloves garlic, peeled
Half a fennel bulb
50 ml white wine
1 Handful of cherry tomatoes
500 ml fish stock
1 tin chickpeas, drained
Couple of handfuls of fresh seafood, I used prawns and clams
Chopped basil
Chilli flakes

Instructions

1. Dice the onion, carrot and Celery and fry in a little olive oil for 10 minutes until starting to soften. Keep stirring to avoid them burning
2. Add the chopped garlic and fry until fragrant
3. Meanwhile, roast the tomatoes in a baking tray at 200C until softened
4. Slice the fennel into thin pieces and add to the pan. Fry for a couple of minutes until there's a nice colour
5. Add the white wine and allow to bubble for a couple of minutes. Add the fish stock and the chickpeas and boil for 15 minutes until the chickpeas are soft. Once the tomatoes are ready add them to the pan and squish them up to release their juices
6. For the final couple of minutes, add the seafood and simmer until cooked. Serve up immediately with Crusty bread, and a Sprinkling of basil and pul biber or chilli flakes.

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