Angela Hartnett cooked this recipe for Nick Grimshaw and guest Dolly Alderton on episode 5, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
1 tsp fennel seeds
2 tbsp Essential Olive Oil
1 large onion, finely chopped
3 cloves garlic, crushed
200ml white wine
400g can Cirio Polpa Tuscan Chopped Tomatoes
500ml fresh Cooks’ Ingredients Fish or Vegetable Stock
2 x 200g packs cooked Scottish mussels
300g pack frozen squid rings, defrosted
200g Essential Hake Fillets, each cut into 4 quarters
Chopped flat leaf parsley, lemon wedges and crusty bread, to serve
Method
Heat a large, shallow casserole dish or sauté pan for which
you have a lid over a medium-high heat. Toast the fennel
seeds for 1 minute until fragrant, then crush in a pestle and
mortar and set aside. Add the oil to the pan and sweat the
onion and garlic, stirring regularly, for 8 minutes, then add
the crushed fennel and fry for another 1 minute.
Tip the wine into the pan and simmer until reduced by
half, then add the tomatoes and stock. Simmer vigorously
for 15 minutes to reduce the liquid and intensify the flavours.
Reduce the heat to medium and nestle the mussels, squid
and chunks of hake into the stew. Cover with a lid and cook
for 7 minutes, giving everything a good shake from time to
time. Discard any unopened mussels, and ensure everything
is piping hot and the hake is opaque and flaky. Allow the
stew to stand, covered, for 2 minutes before serving with
parsley, lemon wedges and crusty bread.
Cook’s tip
This dish is based on 'Cacciucco', a Tuscan stew that traditionally contains five types of fish and seafood. Adapt the recipe as you wish – Angela suggests using a mix of your favourite fresh and frozen fish and seafood.
And to drink...
Villa Antinori Bianco Toscana, Italy (75cl), is a fresh, floral Tuscan white wine that can also be used as an ingredient in this recipe.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,841kJ/ 423kcals
Fat
13g
Saturated Fat
2.1g
Carbohydrates
30g
Sugars
9.7g
Fibre
4.9g
Protein
38g
Salt
2.6g
Shop this recipe
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
Loading finished
0 added
0 in trolley
Quantity of Cooks' Ingredients Fennel Seeds in trolley 0