Seafood braiseby Dixie Elliott | Cuisine issue #154
1 ciabatta loaf, sliced 1cm
3 tablespoons olive oil
1⁄2 cup finely grated parmesan cheese
1 tablespoon butter
1 large carrot, peeled, finely diced
2 small fennel bulbs, tough outer layers removed, bulbs trimmed,
thinly sliced lengthways
2 teaspoons sweet smoked paprika
1⁄2 cup white wine
2 x 400g cans diced Italian tomatoes
1 cup fish or chicken stock
1kg green-lipped mussels, scrubbed, debearded
12 clams, cleaned
12 green prawns, peeled, deveined, tails intact
finely grated zest of 1 large lemon
1⁄2 cup coarsely chopped flat-leafed parsley leaves
2 garlic cloves, finely chopped
Preheat the oven to 200°C. Place the bread slices on a large baking tray and brush with half the oil. Bake for 10 minutes then turn and sprinkle with the parmesan. Bake for a further 8 minutes or until golden. Reserve.
Meanwhile, heat the butter and remaining oil in a large, deep saucepan over medium heat. When the butter has melted, add the carrot and fennel and fry for 8 minutes or until softened. Stir in the paprika and cook for a further minute then add the wine and bring to the boil.
Add the tomatoes and stock and stir to combine. Return to the boil then add the mussels, clams and prawns. Cover and cook for 5 minutes or until the mussels and clams have opened and the prawns are pink.
Ladle the broth and seafood into bowls. Sprinkle with the combined lemon zest, parsley and garlic thenserve with the parmesan toasts.
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