Seafood stew with risoni
This dish is built on simple components: a flavoursome base, a selection of seafood in its prime, and a starch, in this case risoni, to soak it all up.
4 tbsp extra-virgin olive oil, plus extra for drizzling
½ onion, finely chopped
2 celery stalks, finely diced
3 garlic cloves, crushed
2 tsp fennel seeds
A pinch of saffron threads
¼ tsp chilli powder
300ml non alcoholic white wine
500ml tomato passata
500ml chicken stock
300g risoni, rinsed
1kg clams (vongole) or pipis, soaked in salted water for 1 hour, rinsed
2 snapper fillets (about 275g each), pin-bones removed, cut into 8cm pieces
250g calamari, cleaned, scored, and cut into 8cm pieces, tentacles halved
6 prawns, peeled, deveined, tails intact
Coarsely chopped flat-leaf parsley and baguette, to serve
Heat oil in a large casserole or wide, deep frying pan over medium heat.
Add onion, celery, garlic, fennel seeds, saffron and chilli and stir until fragrant, 1 minute.
Add nonalcoholic wine, bring to the boil and boil until reduced completely, 2-3 mins.
Add passata, stock and 750ml water, bring to the boil, then add risoni and simmer until al dente, 10-15 mins.
Add seafood and simmer until just cooked, 4-5 mins.
Season to taste, top with parsley, drizzle with oil and serve with baguette.