RECIPE

French Seafood Stew By Poh

Dinner, Main

French Seafood Stew By PohFrench Seafood Stew By Poh

Preparation time

20 minutes

Cooking time

20 minutes

Servings

4 - 5

“This is one of the best ways to eat seafood – great for warm or colder months. You can add potatoes for a heartier meal and don’t stress if you can’t find different types of seafood. You can just use 2 so long as the flesh amounts to about 600g (plus 200g of mussels). Bon Appetit!” – Poh.

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

  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.
  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.
  3. Add the mussels and spread them out evenly, covering them with the hot liquid where possible. Set on BOIL and press START/STOP.
  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.
  5. Stir in the parsley and serve hot with a crusty loaf.