I picked up a lovely selection of seafood at the market this morning. I wanted to make a seafood stew, so I picked up a small bulb of fennel too. It’s amazing the goodness that can be done with fresh produce. Everything in this dish was purchased fresh this morning, direct from producers. Oh, well, everything except the fish stock that came from my freezer. There were no shortcuts. The finished product was delicious.
|5||lengths||peeled orange zest|
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Heat the olive oil in a medium sized saucepan. Crush the garlic and slice the onion. Add them to the pan with the orange zest. Gently fry till softened. Cut the fennel, carrot and celery into short julienne. Add them to the saucepan and sweat till softened.
Meanwhile to peel and deseed the tomatoes score the skin of the tomatoes in four sections, submerge them in boiling water for a few seconds. Remove the skin. Cut the tomatoes in half and scoop out the seeds with a teaspoon. Discard the seeds and skin. Slice the tomato flesh and add to the saucepan.
Deglaze the pan with the wine and then add the stock. Season with salt and pepper. Dissolve the corn flour in a little water. Add the corn flour mix and cream to the saucepan, mixing thoroughly. Bring the mix to the boil.
Meanwhile, cut open the squid tube and score the flesh, and slice vertically. Clean and debeard the muscles. Ensure there are no scales on your fish, and cut into bite sized pieces. Add the seafood to the saucepan and cook till the muscles are open.
Divide the seafood and vegetables between the serving bowls and scoop over the liquid. Garnish with leaves from the fennel. Serve with crusty bread.