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.

Prep 0 h : 20 m
Cook 0 h : 30 m


  • 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.