Seafood stew with risoni

SERVES 4-6 // PREP TIME 20 MINS // COOK 30 MINS (PLUS SOAKING)

This dish is built on simple components: a flavoursome base, a selection of seafood in its prime, and a starch, in this case risoni, to soak it all up. 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling ½ onion, finely chopped 2 celery stalks, finely diced 3 garlic cloves, crushed

2 tsp fennel seeds

Pinch of saffron threads ¼ tsp chilli powder

300 ml dry white wine

500 ml (2 cups) tomato passata 500 ml (2 cups) chicken stock 300 gm risoni, rinsed

1 kg clams (vongole) or pipis, soaked in salted water for 1 hour, rinsed

2 snapper fillets (about 275m each), pin-bones removed, cut into 8cm pieces

250 gm calamari, cleaned, scored, and cut into 8cm pieces, tentacles halved 6 green prawns, peeled, deveined, tails intact Coarsely chopped flat-leaf parsley and baguette, to serve

1 Heat oil in a large casserole or wide, deep frying pan over medium heat. Add onion, celery, garlic, fennel seeds, saffron and chilli and stir until fragrant (1 minute). Add wine, bring to the boil and boil until reduced completely (2-3 minutes).

2 Add passata, stock and

750ml water, bring to the boil, then add risoni and simmer until al dente (10-15 minutes). Add seafood and simmer until just cooked (4-5 minutes). Season to taste, top with parsley, drizzle with oil and serve with baguette. Wine suggestion pale, dry rosé.