Equipment
Ingredients
Aromatics & Base
- 30 ml extra virgin olive oil
- 150 g yellow onion, finely diced
- 15 g garlic, minced
- 2 g red chilli flakes
- 30 g tomato paste
Broth
- 200 ml dry red wine
- 800 g crushed tomatoes
- 500 ml seafood stock
Seafood
- 400 g firm white fish fillets, cut into 5cm pieces
- 500 g mussels, scrubbed and debearded
- 250 g raw large prawns, peeled and deveined
Finishing
- 15 g fresh flat-leaf parsley, finely chopped
- 5 g sea salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Prepare the aromatics by finely dicing the yellow onion and mincing the garlic. Measure out all spices, liquids, and ensure the seafood is thoroughly cleaned and portioned.
Heat the extra virgin olive oil in a Dutch oven over medium heat. Add the diced onion, minced garlic, and red chilli flakes. Cook until the onions are translucent and softened, about 6 to 8 minutes.
Stir in the tomato paste and cook for 2 minutes to deepen its flavor. Pour in the dry red wine to lift any caramelized bits from the bottom of the pot. Bring to a boil and let it reduce by half, which should take about 5 minutes.
Pour in the crushed tomatoes and seafood stock. Stir well to combine. Bring the mixture to a gentle simmer at around 90°C/195°F. Partially cover and let it cook for 20 minutes to allow the flavors to meld. Season with sea salt and black pepper.
Gently nestle the firm white fish pieces into the simmering broth. Cook for 3 minutes without stirring vigorously to prevent the fish from breaking apart.
Add the raw prawns and the cleaned mussels to the pot. Cover tightly with the lid. Let the seafood steam in the broth for 4 to 5 minutes. The internal temperature of the thickest seafood piece should reach 63°C/145°F.
Remove the pot from the heat. Discard any mussels that remain closed. Taste the broth and adjust the salt if necessary. Scatter the freshly chopped parsley over the top before ladling into warm bowls.
Chef's Notes
- While white wine is customary in many seafood dishes, utilizing a dry red wine like Sangiovese pairs brilliantly with the acidity of the tomatoes and creates a far more robust, earthy broth.
- Do not stir aggressively once the delicate white fish has been added to the pot. Stirring will shred the fish; instead, gently shake the pot or use a spoon to baste the fish with the hot broth.
- Mussels release their own briny liquor as they steam open. It is wise to slightly under-season your base broth before the mussels are added, correcting the seasoning only at the very end to avoid an overly salty stew.
Storage
Refrigerator: 2 days — Store in an airtight container. Seafood will degrade in texture quickly.
Reheating: Reheat gently on the stovetop over low heat until just warmed through (74C/165F internal). Do not boil.
