Easy seafood stew with sugo & preserved lemon
SERVES 4 PREP & COOK TIME 30 MINUTES
300g baby squid
200g King George whiting
200g blue eyed trevalla
200g salmon
2 tablespoons extra virgin olive oil
2 x 500g jars tomato & basil sugo
2 cups (500ml) chicken stock
½ teaspoon saffron threads
2 wedges preserved lemon, flesh removed and rind diced
1 tablespoon fresh oregano, chopped finely
1 small (200g) fennel, sliced thinly, fennel tops reserved
1 tablespoon vino cotto grilled sourdough, for serving
1 Clean the squid tubes and tentacles. Slice tubes into rings and tentacles into pieces. Cut all fish into large chunks.
2 Place a large non-stick pan over a medium to high heat. Add 1 tablespoon of olive oil. Quickly seal the fish fillets and squid in the pan, in batches, for 10 to 20 seconds on each side. Remove from the pan and set aside.
3 Add the tomato sugo, stock, saffron, preserved lemon and oregano to the same frypan and bring to a gentle simmer.
4 Return the seafood to the pan and heat to a gentle boil. Just before serving, add the finely sliced fennel to the pan. Season with vino cotto and enrich with remaining tablespoon of olive oil. Scatter fennel tops over.
