PINK LING, MUSSEL & PRAWN STEW WITH SOURDOUGH

delicious - - GUEST CHEF -

SERVES 4-6

12 green prawns, peeled (tails in­tact), de­veined, heads and shells and meat re­served sep­a­rately 3 cups (750ml) fi­fish stock

cup (60ml) red wine vine­gar 1 tbs caster su­gar

tbs ex­tra vir­gin olive oil, plus ex­tra to serve 30g un­salted but­ter, chopped 5 gar­lic cloves, fifinely chopped, plus 1 ex­tra halved clove onion, finely chopped 1 cel­ery stalk, chopped 1 green cap­sicum, seeds re­moved,

fifinely chopped 100ml white wine 400g can chopped toma­toes

tsp dried chilli flakes 1 tsp dried oregano 250g skin­less ling fil­let, pin-boned,

cut into 4cm pieces 20 pot-ready mus­sels 2 squid tubes, cleaned, thinly sliced loosely packed cup flat-leaf pars­ley leaves, chopped 6 slices sourdough

Place prawn heads and shells and fish stock in a saucepan over high heat and bring to the boil. Re­duce to a gen­tle sim­mer and cook, par­tially cov­ered, for 20 min­utes to in­fuse. Set aside.

Mean­while, com­bine vine­gar and su­gar in a small saucepan over high heat and bring to the boil. Cook, stir­ring oc­ca­sion­ally, for 4 min­utes or un­til re­duced to 2 tsp, then set aside.

Heat 11/ tbs oil and but­ter in a large saucepan over medium-high heat. Add gar­lic, onion, cel­ery and cap­sicum, and cook, stir­ring oc­ca­sion­ally, for 6-8 min­utes or un­til soft­ened. Add wine, toma­toes, chilli, vine­gar re­duc­tion, 1 tsp salt flflakes and a pinch of freshly ground black pep­per. Strain prawn mix­ture into tomato mix­ture, dis­card­ing heads and shells. Bring to a sim­mer and cook, stir­ring oc­ca­sion­ally, for 25 min­utes, then stir through oregano and sim­mer for a fur­ther 5 min­utes for flflavours to de­velop. Add prawn meat, ling, mus­sels and squid, cover and sim­mer for 5 min­utes or un­til seafood is just cooked through. Dis­card any mus­sels that re­main closed and stir through pars­ley.

Mean­while, toast sourdough and rub with the cut side of the ex­tra gar­lic while hot, then driz­zle with re­main­ing 1 tbs oil.

Di­vide the stew among serv­ing bowls and driz­zle with the ex­tra oil. Serve with the sourdough.

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