Seafood stew with cavolo nero
serves
4
Seafood stew with cavolo nero
“If you haven’t bought them pre-purged, soak the pipis in cold salted water.” – Silvia Colloca
Ingredients (13)
- 1⁄4 cup (60ml) extra virgin olive oil, plus extra to serve
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1⁄2 tsp fennel seeds
- 4 sprigs flat-leaf parsley, leaves and stalks finely chopped separately
- 1 cup (250ml) dry white wine
- 400g small kipfler potatoes, scrubbed, cut into 1cm-thick slices
- 1 can (400g) gluten-free chopped tomatoes
- 1 cup (250ml) gluten-free fish stock
- 300g skinned and boned barramundi fillets, cut into 3cm chunks
- 300g skinned and boned salmon, cut into 3cm chunks
- 300g pipis, scrubbed
- 1 bunch cavolo nero, stalks discarded, leaves torn
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Heat oil in a large wide frying pan over medium, add onion, garlic, fennel seeds and parsley stalks, and cook, stirring occasionally, for 5 minutes or until soft.
-
2.Add wine, increase heat to high and simmer for 4 minutes or until wine is reduced by two-thirds. Add potato, tomato and stock, season, reduce heat to medium and cook for 20-25 minutes until potato is tender and sauce reduced by a third. Place barramundi, salmon and pipis on top, reduce heat to medium, cover and cook for 2 minutes. Place cavolo nero on top, cover and cook for 2-3 minutes until fish is just cooked through and pipis open.
-
3.Gently stir, scatter with parsley leaves and drizzle with extra olive oil.
Reviews
Join the conversation
Log in Register