Ingredients
- 1 brown onion, sliced
- 1 head baby fennel, sliced
- 4 garlic cloves, sliced
- 2 bay leaves
- ½ cup extra virgin olive oil
- ½ cup red wine
- 500ml chicken stock
- 1 x 400g can diced tomatoes
- 12 mussels
- 12 prawns, peeled
- 400g ocean trout fillet, diced
- salt and pepper
- 1 bunch parsley
- ½ bunch mint
- 2 tsp capers
- 6 anchovies
- 4 thick slices bread
Instructions
1 Set a large heavy saucepan over a high heat and sauté the onion, fennel, garlic and bay leaves in a little olive oil for 4 minutes, until tender.
2 Add the red wine, stock and tomatoes, and bring to a high simmer.
3 Mix in the seafood and cook until the mussels have opened. Season with salt and pepper.
4 Puree the parsley, mint, capers, anchovies and remaining olive oil, and season lightly. Serve the stew in bowls over a slice of bread and garnish with salsa verde.