French Seafood Stew By Poh Ling Yeow

Cook time

20 minutes

Serves

4 - 5

INGREDIENTS

  • ¼ cup olive oil OR 50g butter
  • 1 large fennel bulb, dry outer leaves removed, green tops discarded, sliced thinly
  • 1 leek, white part only, thinly sliced
  • 3 cloves garlic, sliced thinly
  • 1 tsp dried chilli flakes
  • 1 bottle white wine
  • 2 cups water
  • Pinch of saffron (about 15 threads - optional)
  • 1kg chopped tomatoes
  • 1 Tbs tomato paste
  • 1kg black lipped mussels, washed, de-bearded
  • 200g prawn meat OR scallops, butterflied
  • 200g firm fleshed white fish
  • 200g cleaned squid, cut into rings or baby octopus, halved lengthways
  • Salt & pepper
  • ½ cup roughly chopped flat leaf parsley
  • TO SERVE
  • Baguette or crusty loaf

METHOD

  • Prep Time: 20 minutes
    Cook Time: 20 minutes
    Serves: 4 – 5
  • Step 1 Combine the olive oil, fennel, leek, garlic and chili in the Crock-Pot Express Easy Release Multi-Cooker. Press BROWN/SAUTÉ, then press START/STOP. Sauté until fragrant but not coloured.
  • Step 2 Add white wine, water, saffron, tomatoes and tomato paste. Stir for a couple of minutes. Secure the lid, ensure the Steam Release Dial is in the ‘seal’ (closed) position. Press MANUAL PRESSURE. Reduce setting on timer to 5 minutes. Press START/STOP. When the cooking has finished, release the steam and remove the lid.
  • Step 3 Add the mussels and spread them out evenly, covering them with the hot liquid where possible. Set on BOIL and press START/STOP.
  • Step 4 When the mussels are open, stir in the remaining seafood and cook until just cooked through. Taste then season with salt & pepper if needed.
  • Step 5 Stir in the parsley and serve hot with a crusty loaf.
  • Crock-Pot® Express Easy Release Multi-Cooker CPE210 Recipe

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