Fisherman's stew

Seafood soups and stews: For soups and stews, choose fish that is firm-fleshed so it will hold together well. Once seafood is added to a soup or stew it should be cooked gently, otherwise it will overcook and become firm and dry. A good trick is to remove the pan from the heat just before you think it is ready, then to stand stew covered with its lid for a few minutes before serving.

Serves 6

2 tbs olive oil
1 large onion, finely chopped
1 bulb fennel, trimmed (green fronds reserved), finely chopped
4 cloves garlic, finely chopped
1/4 tsp dried chilli flakes
1/4 tsp saffron threads
1 dried bay leaf
1/2 cup (125ml) dry white wine
400g can Italian chopped tomatoes
600g blue-eye trevella, cut into 4 pieces
18 medium green prawns, peeled, deveined, leaving tails intact
1kg black mussels, scrubbed, bearded

1. Heat oil in a large saucepan over medium heat. Add onion and fennel and cook for 5 minutes, then add garlic, chilli, saffron and bay leaf and cook for 2 minutes or until fragrant. Add wine and simmer until reduced by 1/2. Add tomatoes and 2 cups water and bring to the boil then reduce heat to low-medium and simmer for 10 minutes.

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2. Add fish and prawns to pan, then place mussels upright on top and cover with a lid. Cook for 5-8 minutes or until seafood is just cooked and mussels have opened. Scatter with reserved fennel fronds. Serve.

Recipes & food preparation: Sophia Young. Photography: Ben Dearnley. Styling: Michaela le Compte.