This tasty stew of lobster, prawn and mussels features flavours of fennel, star anise and white wine.


  • 1 onion, roughly chopped

  • 6 garlic cloves, crushed

  • 200ml/7floz extra virgin olive oil

  • 1 head fennel, roughly chopped

  • 1 tsp fennel seeds

  • 4 star anise

  • 300ml/11floz white wine

  • 2 x 400g/14oz tinned tomatoes

  • 200g/7oz pureed brown crab meat

  • 1 small sour dough loaf, cut into small chunks

  • 1 cooked small lobster, cut into pieces

  • 3 x 75g/3oz pollock, skin on

  • 1 mackerel, cut into large chunks

  • 12 raw tiger prawns, shell on

  • 1kg/2lb2oz mussels


  • 1.

    Preheat the oven or a pizza oven to as high as it will go.

  • 2.

    Put the onion, garlic, 75ml/3floz of the olive oil, the fennel, fennel seeds, star anise and half the white wine into a large sauté pan. Stir well then place into the oven to cook for 5-6 minutes until just softened.

  • 3.

    Remove and stir well then mix in the tomatoes and crab meat and return to the oven for another 5 minutes.

  • 4.

    Meanwhile, put the chunks of bread into a roasting tray, drizzle with 50ml/2floz of the olive oil, toss to coat then lift the sauce out of the oven, and place the bread in to roast for a few minutes until just browned.

  • 5.

    Add the lobster, pollock, mackerel, prawns and mussels into the pan then add lots of black pepper. Place back in the oven for 8-10 minutes or until the fish is cooked through.

  • 6.

    Scatter the croutons on top then scatter the remainder of the basil over the top, and finish with the last of the olive oil.

  • 7.

    Serve in the cooking pot at the table.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 2257kj
  • Fat Total 133g
  • Saturated Fat 26g
  • Protein 172g
  • Carbohydrate 70g
  • Sugar 10g
  • Sodium 2399mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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