Ingredients
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1.5kg skinned and boneless fish fillets(such as sea bass, red mullet, haddock, halibut, cod, conger, or red porgy), cut into 5 cm pieces
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450g musselsor clams
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450g squidor crab
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60ml extra virgin olive oil
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120g onionsthinly sliced
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2 leekswhite and light green parts only, thinly sliced
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60g fennelbulb thinly sliced or 1 tsp fennel seeds
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2 garlic clovescrushed
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450g large tomatoesroughly chopped
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1 tsp tomato paste
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1 bay leaf
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3 sprigs fresh thyme
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½ tsp saffronthreads
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2 tsp salt
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1 strip lemonzest long and wide
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1 lemonjuiced
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120ml fish stock
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¼ tsp freshly ground black pepper
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sliced rustic french breadplain or toasted
Directions
This classic Provençal seafood stew is full flavour, featuring an array of fresh fish, shellfish, aromatic herbs and saffron.
Ingredients
| 1.5kg skinned and boneless fish fillets | |
| 450g mussels | |
| 450g squid | |
| 60ml extra virgin olive oil | |
| 120g onions | |
| 2 leeks | |
| 60g fennel | |
| 2 garlic cloves | |
| 450g large tomatoes | |
| 1 tsp tomato paste | |
| 1 bay leaf | |
| 3 sprigs fresh thyme | |
| ½ tsp saffron | |
| 2 tsp salt | |
| 1 strip lemon | |
| 1 lemon | |
| 120ml fish stock | |
| ¼ tsp freshly ground black pepper | |
| sliced rustic french bread |
Steps
|
1
|
Place the deep pot on the Panasonic Multi-Cooker, adjust the dial so that the manual icon flashes. Press the time button, then turn the dial to 20 minutes (00:20). Press the temperature button and adjust to 150°C, then press Start. Wait for the deep pot to preheat. |
|
2
|
Add the olive oil and let it heat up. Stir in the onions, leeks, and fennel, cooking until softened and fragrant, about 5 minutes. |
|
3
|
Add the garlic, tomatoes, tomato paste, bay leaf, thyme, saffron, salt, lemon zest, and lemon juice. Cook for another 5 minutes, allowing the flavors to develop. |
|
4
|
Pour in the fish stock and bring to a gentle simmer. Cook for 10 minutes. |
|
5
|
Reset the Panasonic Multi-Cooker by pressing Stop. Adjust the dial so that the manual icon flashes, press the time button, then turn the dial to 10 minutes (00:10). Press the temperature button and adjust to 120°C, then press Start. |
|
6
|
Add the fish fillets, mussels or clams, and squid or crab. Simmer gently for 5-10 minutes, or until the fish is tender and cooked through. Check the fish and squid if using every 2 minutes to ensure it doesn’t overcook and stays tender and moist. |
|
7
|
Push Stop on the cooker. |
|
8
|
Season with black pepper and adjust salt if needed. Serve hot with plain or toasted slices of rustic French bread. |
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