This fish stew takes its inspiration from Tuscany where red wine is a feature of the ingredients and as a partner in its consumption.

Recipe Rosa Matto | Photographs Brendan Homan | Styling Natalie Homan

Fish stew
LIMESTONE COAST
serves 6

Fish and seafood as per preference
100g mullet, cut into 6 pieces
100g trevally, cut into 6 pieces
100g whiting, cut into 6 pieces
200g raw prawns
100g of clams, cleaned
1 crayfish tail with legs, meat removed (keep a few legs for garnish)

For stew
3 tbsp extra virgin olive oil
1 onion, finely diced
1 celery stick, finely diced, keep the white celery leaves for garnish
1 carrot, diced
1 clove garlic, sliced
1 pinch of chilli flakes
250ml of red wine
2 bay leaves
pinch saffron
400ml of tomato passata
1 litre fish stock
salt
pepper
sourdough bread, cut into thick slices

To finish
6 slices of bread, toasted
2 garlic cloves
parsley, chopped
celery leaves

Firstly, make a simple fish stock using the prawn shells, fish bones and crayfish shell. Strain and set aside.

Next, set a large pan over medium heat and add 2 tbsp olive oil. Add onion, celery, carrot and garlic with a pinch of salt and chilli flakes and continue to cook until soft, but without colour.

Add the remaining tbsp of oil with the red wine and bay leaves. Cook until red wine is slightly evaporated. Add saffron, tomato and 600ml of your fish stock. Simmer until reduced by half. Add rest of fish stock to loosen the stew along with the pieces of fish and prawns.  Do not stir too much as it will break up the fish. Add in the clams, crayfish and legs. Place the lid on and simmer for 5 minutes. Season well with salt and pepper.

Serve over toasted bread rubbed with the garlic cloves, and garnish with freshly chopped parsley and celery leaves.

LOCAL FOODS:  seafood – prawns, trevally, mullet, whiting, squid, tommy ruff, crayfish, clams, olive oil
WHERE TO BUY FOR CITY SLICKERS: Adelaide Central Market, Samtass
LOCAL WINE PAIRING: Cape Jaffa Barbera

 

This article first appeared in the June 2023 issue of SALIFE magazine.