Californian fish stew

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 1kg/2lb 4oz clams, scrubbed and debearded, broken clams discarded
  • 1 small/medium cooked crab
  • 200ml/7fl oz white wine
  • 2 tbsp olive oil
  • ½ onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • ½ fennel bulb, thinly sliced
  • 1 tbsp tomato purée
  • 1 tsp ground fennel seeds
  • 2 bay leaves
  • 1 pinch saffron
  • ½ tsp cayenne pepper
  • 300g/10½oz cod, lightly salted for 30 minutes before cooking
  • 8 large tiger prawns, shell and tail removed and reserved, heads left on
  • 1–2 tsp ‘nduja
  • salt and freshly ground black pepper

To serve

  • 4 slices sourdough baguette, cut or torn into 5cm/2in pieces
  • 2 tbsp olive oil
  • 1 large garlic clove, roughly chopped
  • 1 lemon, zest only
  • 2 tbsp roughly chopped fresh flatleaf parsley
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