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Shellfish stew
Fruit and vegetables
1
onion
, roughly chopped
6
garlic
cloves, crushed
1 head
fennel
, roughly chopped
2 x 400g tins
tomatoes
basil
, to garnish
Cooking ingredients
125ml/4fl oz extra virgin
olive oil
1 tsp
fennel seeds
4
star anise
freshly ground
black pepper
Meat, fish and poultry
200g/7oz brown
crabmeat
, puréed in a food processor until very smooth
1 x 750g/1lb10z cooked small
lobster
, meat extracted and cut into pieces
3 x 75g/2¾oz
pollock
fillets, skin left on
1 x 350g/12oz whole
mackerel
, cut into large chunks
12 raw tiger
prawns
, shells left on
1kg/2lb 4oz
mussels
, scrubbed and de-bearded (discard any
mussels
that do not close tightly when tapped)
Other
300ml/10fl oz
white wine
1 small sourdough loaf, cut into small cubes
crusty
bread
, to serve
Back to recipe
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