PINK LING, MUSSEL & PRAWN STEW WITH SOURDOUGH
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.