Prawns French

French-style seafood stew with tomato sugo

Name: French-style seafood stew with tomato sugo
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: /french
Ingredients: 60ml olive oil; 1 onion, finely chopped; 1 fresh bay leaf; 1 tsp dried oregano; 2 garlic cloves, crushed; 40.00 ml tomato paste; 2 x 400g cans Diced Tomatoes; 2 tsp caster sugar; 1 tsp red wine vinegar; 20.00 ml olive oil, plus extra to serve; 1 onion, cut into thin wedges; 2 baby fennel, 1 cut into thin wedges, 1 thinly sliced, fronds reserved; 250ml white wine; Pinch of saffron threads; 800ml rich tomato sugo; 1kg marinara mix; Aioli, lemon wedges and sliced baguette, to serve

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French-style seafood stew with tomato sugo

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by Valli Little

delicious. team

Mar 01, 2017

The rich tomato sugo in this recipe works in Italian and French dishes, such as this seafood stew. You can adjust quantities as needed.

Rich tomato sugo

1/4 cup (60ml) olive oil
1 onion, finely chopped
1 fresh bay leaf
1 tsp dried oregano
2 garlic cloves, crushed
2 tbs tomato paste
2 x 400g cans Ardmona Diced Tomatoes
2 tsp caster sugar
1 tsp red wine vinegar

French-style seafood stew

1 tbs olive oil, plus extra to serve
1 onion, cut into thin wedges
2 baby fennel, 1 cut into thin wedges, 1 thinly sliced, fronds reserved
1 cup (250ml) white wine
Pinch of saffron threads
800ml rich tomato sugo
1kg marinara mix
Aioli, lemon wedges and sliced baguette, to serve

Method

1.

For the sugo, heat oil in a saucepan over medium heat. Add onion, bay leaf, oregano, garlic and 1 tsp salt. Cook, stirring occasionally, for 4 minutes or until onion is soft but not coloured.
2.

Add tomato paste, increase heat to high and cook, stirring, for a further 1-2 minutes until caramelised. Add tomato and sugar, and reduce heat to low. Simmer, stirring occasionally, for 30 minutes or until reduced. Stir through vinegar.
3.

Keep, covered and chilled, for up to 5 days or frozen for up to 3 months.
4.

For the stew, heat oil in a large frypan with a lid over medium heat. Add onion and fennel and cook, stirring occasionally, for 8 minutes or until soft.
5.

Add wine and saffron and bring to the boil, then add tomato sugo and 1/2 cup (125ml) water. Return to a simmer, then stir through the marinara mix. Cook, covered, for 5-6 minutes until the seafood is cooked through and any shellfish has opened.
6.

Drizzle with oil and scatter with extra fennel and reserved fronds. Serve with aioli, lemon and baguette.