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Californian fish stew
Fruit and vegetables
½
onion
, thinly sliced
4
garlic
cloves, thinly sliced
½
fennel
bulb, thinly sliced
1 large
garlic
clove, roughly chopped
1
lemon
, zest only
2 tbsp roughly chopped fresh flatleaf
parsley
Cooking ingredients
2 tbsp
olive oil
1 tbsp
tomato purée
1 tsp ground
fennel seeds
2
bay leaves
1 pinch
saffron
½ tsp
cayenne pepper
salt and freshly ground
black pepper
2 tbsp
olive oil
Meat, fish and poultry
1kg/2lb 4oz
clams
, scrubbed and debearded, broken
clams
discarded
1 small/medium cooked
crab
300g/10½oz
cod
, lightly salted for 30 minutes before cooking
8 large tiger
prawns
, shell and tail removed and reserved, heads left on
1–2 tsp ‘nduja
Other
200ml/7fl oz
white wine
4 slices sourdough baguette, cut or torn into 5cm/2in pieces
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