- 2 teaspoons olive oil
- 1 medium brown onion (150g), chopped coarsely
- 1 baby fennel bulb (130g, trimmed, chopped coarsely
- 3 cloves garlic, crushed
- 6 medium tomatoes (1kg), chopped coarsely
- 425g can crushed tomatoes
- 1/2 cup (125ml) dry white wine
- 1 cup (375ml) fish stock
2 cooked blue swimmer crabs (700g) 500g uncooked large king prawns
450g white fish or game fish, such as tuna steaks
400g clams, rinsed
1/2 cup coarsely chopped fresh basil 1/2 cup coarsely chopped fresh flat leaf parsley
Step 1 – Heat oil in large saucepan cook onion, fennel and garlic, stirring, until onion softens. Add fresh tomato cook, stirring, about 5 minutes or until pulpy. Stir in undrained crushed tomatoes, wine and stock reduce heat, simmer, covered, 20 minutes.
Step 2 – Meanwhile, remove back shell from crabs discard gray gills. Rinse crab, using a sharp knife, chop each crab into four pieces. Shell and devein prawns, leaving tails intact. Chop fish into 2cm pieces.
Step 3 – Add clams to pan; simmer, covered, about 5 minutes or until clams open (discard any that do no). Add remaining seafood cook, occasionally stirring, about 5 minutes or until seafood has changed in color and is cooked as desired. Remove from heat; stir in herbs.
Place light vinaigrette ingredients in a screw-top jar and shake well.
Serves 4 per serving
13.1g carbohydrates, 6.4g fat, 1476kJ (352 cal), 54.2g protein