Seafood one-pot-wonder
with curly garlic toast
 
Recipe by Clement Pedro

Serves 4
Preparation 10 minutes
Cooking 15 minutes
 
3T canola oil
3 cloves garlic, finely chopped
3cm ginger finely chopped
1 red chilli finely chopped
500ml chicken stock
1T tomato paste
± 400g hake, cut into chunks (or any other responsibly sourced firm white fish)
8 large prawns deveined and butterflied
10 large mussels, cleaned
½ fennel bulb, thinly sliced.
Parsley to garnish
 
Serve with  curly garlic toast:
 
Ciabatta style baguette
3T Butter, melted
2 Cloves Garlic, finely grated
 
In a large pot begin frying the garlic, ginger and chilli in the oil over a medium heat. Once cooked and fragrant increase the heat to high and add the chicken stock. Bring to a simmer then add the tomato paste before stirring through.  Add the hake and prawns and cook for 5 minutes allowing it to simmer until almost cooked. Add the mussels and fennel and steam until the mussels have opened and the other seafood is cooked. The fennel should be softened by then. Spoon a mixture of the seafood and fennel into serving bowls with the broth. Top with parsley and serve with garlic toast. To make the garlic toast: Cut thin, diagonal slices out of the bread. Combine the garlic and melted butter before brushing the bread and curling over the bars of the oven. Toast at 180°C for 3 minutes or until golden and crisp.