This tasty stew of lobster, prawn and mussels features flavours of fennel, star anise and white wine.
Preheat the oven or a pizza oven to as high as it will go.
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.
Remove and stir well then mix in the tomatoes and crab meat and return to the oven for another 5 minutes.
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.
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.
Scatter the croutons on top then scatter the remainder of the basil over the top, and finish with the last of the olive oil.
Serve in the cooking pot at the table.
Nutritional analysis per serving (4 servings)
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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