Tuscan-inspired fish stew

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.