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    Dhruv Baker's brodette (Croatian seafood stew)

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    Dhruv Baker's brodette (Croatian seafood stew)

    • Low Fat
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes

    Serves: 4


    50ml olive oil
    1 large onion, very finely sliced
    1 head fennel, halved and finely sliced
    4 cloves garlic, crushed
    400g fresh tomatoes, finely chopped or 400g can chopped tomatoes
    150ml dry white wine
    1 tbsp tomato purée
    250ml Cooks’ Ingredients Fish Stock
    300g Cornish hake fillets (or other firm white fillets, such as monkfish or cod)
    12 raw peeled tiger prawns
    8 raw shell-on tiger prawns
    100g (2 small) fresh squid, sliced into rings
    300g live mussels, scrubbed and beards removed
    25g pack fresh flat leaf parsley, chopped
    1 lemon, cut into wedges


    1. Warm the olive oil in a deep frying pan over a medium heat. Add the onion, fennel and garlic and cook for 10-12 minutes until softened.

    2. Increase the heat and add the tomatoes. After 5 minutes add the wine. Cook for 5 minutes more, then stir through the tomato purée. Add the stock and simmer for a further 5 minutes until slightly thickened.

    3. Season the fish, then place into the pan, on top of the sauce. Cover and simmer gently for 2-3 minutes. Add the remaining seafood, cover and cook for a further 3-4 minutes until thoroughly cooked, the mussels have opened (discard any unopened shells) and the prawn shells are pink/red and the prawn flesh is white/pink.

    4. Scatter with the parsley, season and serve with the lemon wedges to squeeze over. This is traditionally served with polenta or crusty bread and is also delicious with a green salad.

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