Festive Seafood Stew

This is a recipe by Louise De Brabandere for Think Tomato

🕑 30 minutes 🍴 Serves 4

Ingredients

• Olive oil

• 1 shallot, finely chopped

• ½ fennel bulb, finely sliced

• Salt and pepper

• 4 cloves garlic, crushed to a paste

• 4 anchovy fillets, finely chopped

• A pinch of chili flakes

• 150 ml white wine

• 1 jar of Think Tomato

• 1 litre seafood stock (or lobster stock)

• A bundle of fresh thyme, oregano, and bay leaf

• 500 g carpet clams (or cockles)

• 400 g white fish (firm fish such as monkfish), cut into 3 cm pieces

• 8 gamba prawns (shell on)

• ½ bunch flat-leaf parsley, finely chopped

• 1 lemon, cut into wedges

• Optional: crusty bread, to serve

Instructions

1. Heat olive oil in a large pot and sauté the shallot and fennel over medium heat for 5 minutes.

2. Season with salt and pepper. Add the garlic, anchovies, and chili flakes and cook for another 2 minutes.

3. Deglaze with the white wine and let it reduce for 1 minute.

4. Add the Think Tomato sauce, seafood stock, and the bundled fresh herbs.

5. Let the stew gently simmer uncovered for 30 minutes over low to medium heat.

6. Meanwhile, rinse the clams thoroughly.

7. Season the fish and gamba prawns with salt and pepper.

8. Remove the bundle of herbs from the pot and add the fish, prawns, and clams.

9. Increase the heat to medium, cover with a lid, and cook for 4–5 minutes, or until the clams have just opened.

10. Sprinkle with parsley and gently stir.

11. Remove from the heat, ladle the stew into bowls, and serve with lemon wedges and, if desired, crusty bread.

Enjoy!