Comforting Italian

Seafood stew with borlotti beans and tomato

Name: Seafood stew borlotti beans tomato Silvia Colloca
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: /italian
Ingredients: ¼ cup (60ml) extra virgin olive oil, plus extra to serve; 3 spring onions, finely chopped; 1 small fennel bulb, finely chopped, fronds reserved; 2 garlic cloves, crushed; 1 sprig rosemary, leaves picked and finely chopped; 1 pinch saffron; ½ cup (125ml) dry white wine; 2 x 400g cans borlotti beans, drained and rinsed; 2 x 400g cans chopped tomatoes; 1kg mussels, scrubbed and de-bearded; 16 green prawns, peeled, tails intact, deveined; 300g clams, scrubbed; Baby flat-leaf parsley, to serve; Crusty bread, to serve

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15m

Seafood stew with borlotti beans and tomato

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by Silvia Colloca

Cook and author

Apr 30, 2018

This hearty stew is a one-pot wonder.

¼ cup (60ml) extra virgin olive oil, plus extra to serve
3 spring onions, finely chopped
1 small fennel bulb, finely chopped, fronds reserved
2 garlic cloves, crushed
1 sprig rosemary, leaves picked and finely chopped
1 pinch saffron
½ cup (125ml) dry white wine
2 x 400g cans borlotti beans, drained and rinsed
2 x 400g cans chopped tomatoes
1kg mussels, scrubbed and de-bearded
16 green prawns, peeled, tails intact, deveined
300g clams, scrubbed
Baby flat-leaf parsley, to serve
Crusty bread, to serve

Method

1.

Heat the oil in a large, deep frying pan over medium heat. Add spring onion and fennel, cook for 1 minute, then add the garlic and rosemary and cook for 30 seconds. Add saffron and wine and simmer until reduced by half. Add beans and tomato, stir to combine, and cook, stirring regularly, for 5 minutes. Season.
2.

Add mussels, prawns and clams, cover with a lid and cook for 4 minutes or until the shells open (discard any that don’t) and prawns are just cooked.
3.

To serve, scatter seafood stew with parsley and reserved fennel fronds and drizzle with extra oil.