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Seafood Medley


  • 0.5 bulb Fennel

  • 1 tablespoon Olive Oil

  • 1 large thinly sliced Onion

  • 3 peeked and sliced Garlic Cloves

  • 1 tablespoon freshly chopped lemon thyme or Thyme

  • 100 ml Dry White Wine

  • 1 orange zest and juice

  • 600 ml fish or vegetable stock

  • Saffron

  • 800 g firm white Fish Fillets skinned boned and roughly chopped

  • 200 g selection of Seafood coley, muscles, calamari and prawns

  • Salt

  • Ground black Pepper


  • 1.

    Trim the fennel reserving the fronds for garnish, then slice finely.

  • 2.

    Heat the oil in a large sauté pan or casserole dish.

  • 3.

    Stir in the fennel and onion and cook over a medium heat for 10-15 minutes until softened.

  • 4.

    When the onion fennel mix is golden, stir in the white wine, garlic, orange zest and juice and increase the heat under the pan.

  • 5.

    Cook rapidly until the wine has evaporated, then add the stock, thyme and saffron.

  • 6.

    Bring to a simmer, season and cover.

  • 7.

    Cook at a gentle bubble for 15 minutes until you have a fragrant golden sauce.

  • 8.

    Add the pieces of fish, submerge them in the sauce, cover and poach for 3 minutes.

  • 9.

    Then add the defrosted seafood and cook for a further 2 minutes.

  • 10.

    Finally, stir in the seafood selection and heat through for 2 minutes.

  • 11.

    Ladle into warmed bowls and scatter with the fennel fronds and serve.

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