Recipe: Classic Seafood Stew | Daily Mail Online

Garlic, chilli and fennel imbue this hearty fish stew with the classic flavours of the South of France.

Heat the olive oil in a large, flameproof, lidded casserole and cook the onion, garlic and fennel for 4 minutes, uncovered, over a medium heat, stirring occasionally.

Add the chilli flakes, peppers and 100 ml of the stock. Cover and cook for 5 minutes until the vegetables start to soften.

Tip the tomatoes into the casserole with the rest of the stock, the sliced potatoes and the orange zest. Season, bring to the boil and cook, covered, for 15 minutes, or until the potatoes are tender.

Stir the fish and seafood mix into the casserole and cook gently for 4–5 minutes until the fish is just starting to flake and the seafood is heated through.

Ladle into deep bowls and serve scattered with the fennel fronds.

Cook’s tip Fennel adds a light aniseed-like flavour to this stew.