Name: Fish stew with saffron, tomato and wine
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 500 gram (1 pound) uncooked medium king prawns (shrimp); 500 gram (1 pound) small black mussels; 1 tablespoon olive oil; 1 medium brown onion (150g), chopped finely; 3 clove garlic, crushed; 1 small leek (200g), sliced thinly; 1 small fennel bulb (200g), sliced thinly; 1 stalk celery (150g), trimmed, sliced thinly; 1/2 cup (125ml) dry white wine; 800 gram (1½ pounds) canned diced tomatoes; 1 litre (4 cups) fish stock; pinch saffron threads; 200 gram (6½ ounces) kipfler potatoes, cut into 1cm (½-inch) slices; 300 gram (9½ ounces) white fish fillet, chopped coarsely; 300 gram (9½ ounces) salmon fillet, chopped coarsely

Fish stew with saffron, tomato and wine

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Serves 6

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

500 gram (1 pound) uncooked medium king prawns (shrimp)

500 gram (1 pound) small black mussels

1 tablespoon olive oil

1 medium brown onion (150g), chopped finely

3 clove garlic, crushed

1 small leek (200g), sliced thinly

1 small fennel bulb (200g), sliced thinly

1 stalk celery (150g), trimmed, sliced thinly

1/2 cup (125ml) dry white wine

800 gram (1½ pounds) canned diced tomatoes

1 litre (4 cups) fish stock

pinch saffron threads

200 gram (6½ ounces) kipfler potatoes, cut into 1cm (½-inch) slices

300 gram (9½ ounces) white fish fillet, chopped coarsely

300 gram (9½ ounces) salmon fillet, chopped coarsely

Method

1.Shell and devein prawns. Scrub mussels; remove beards.

2.Heat oil in large saucepan; cook onion, garlic, leek, fennel and celery, stirring, about 10 minutes or until vegetables soften.

3.Add wine, undrained tomatoes, stock, saffron and potato to pan; bring to the boil. Reduce heat; simmer, uncovered, about 10 minutes or until potato is tender.

4.Add prawns and fish to pan; cook, uncovered, 5 minutes. Add mussels; cook, covered, about 2 minutes or until mussels open (discard any that do not). Season to taste.

As a general rule, we do not recommend freezing cooked seafood of any kind because it tends to undergo both textural and flavour changes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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