TMakes 6 100ml rice bran oil 1 large red onion, diced 2 sticks celery, diced 1 fennel bulb, diced 2 garlic cloves, crushed Pinch saffron threads
½ tsp ground cumin here are two magical things about one-pot dishes: no flavour is lost during the cooking process and it's a lot less work. At a time when food is often deconstructed, they remind me of how we used to cook and perhaps should do more often. 125ml white wine 1 x 400g tin tomatoes, drained & chopped, liquid reserved 3 large desiree potatoes, peeled & cut into 2.5cm pieces 40g black olives, pitted, halved
12 green prawns, shelled & deveined, tails intact 18 clams or mussels, if preferred Extra virgin olive oil, crusty bread & lemon wedges 3 Add potatoes and cook for 10-15 mins till almost done. Add black olives and season with salt and black pepper. If stew base a little thick, adjust consistency with reserved tomato juice. 4 Lightly season seafood and add to pot, stirring gently. Once mussels have opened (discard any that don't), remove saucepan from heat and ladle into serving bowls. Serve seafood stew with drizzle of olive oil, crusty bread and lemon wedges.
Wine match: 2013 Vietti “Roero” Arneis ($52)
Serves 6 2 tbs rice bran oil 4 golden shallots, diced 450g risotto rice (arborio, carnaroli, etc) 150ml dry white wine 1.5-2L chicken stock, boiling 110g marinated artichoke hearts, drained & quartered