ONE AND ONLY

Winter is for cosy dinners and warm conversations, not slaving over a stove and wasting time on wash-up. Trash the tedium with these casseroles

Prep time 20 mins Cooking time 30 mins, plus soaking Serves 4-6

SEAFOOD STEW WITH RISONI INGREDIENTS

4 tbsp 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

A pinch of saffron threads

¼ tsp chilli powder

300ml non alcoholic white wine 500ml tomato passata

500ml chicken stock

300g risoni, rinsed

1kg clams (vongole) or pipis, soaked in salted water for 1 hour, rinsed 2 snapper fillets (about 275g each), pin-bones removed, cut into 8cm pieces 250g calamari, cleaned, scored, and cut into 8cm pieces, tentacles halved 6 prawns, peeled, deveined, tails intact Coarsely chopped flat-leaf parsley and baguette, to serve

METHOD

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 nonalcoholic wine, bring to the boil and boil until reduced completely, 2-3 mins.

Add passata, stock and 750ml water, bring to the boil, then add risoni and simmer until al dente, 10-15 mins. Add seafood and simmer until just cooked, 4-5 mins. Season to taste, top with parsley, drizzle with oil and serve with baguette.