Ingredients
The following ingredients have 4 Servings
- 1 tbs extra virgin olive oil
- 1 onion, finely chopped
- 1 fennel bulb, finely chopped
- 2 garlic cloves, finely chopped
- 2 bay leaves
- 1/4 cup (60ml) verjuice or white wine
- 5 thyme sprigs, leaves picked
- 2 oregano sprigs, leaves picked, plus extra to serve
- 3 cups (750ml) tomato passata (sugo)
- 2 cups (500ml) fish stock
- 1/2 tsp dried chilli flakes
- 250g fregola (Sardinian pasta from delis and Italian grocers)
- 8 green prawns, peeled (tails intact), deveined
- 2 calamari tubes, thinly sliced into rings
- 16 pot-ready black mussels
- 500g firm white fish fillets (such as ling, snapper, red mullet), cut into large pieces
- Finely grated zest of 1 lemon
Instruction
- Heat oil in a large saucepan (with a lid) over medium-high heat. Add onion, fennel, garlic and bay, and cook, stirring, for 7-8 minutes until translucent.
- dd verjuice, thyme and oregano, and cook, stirring, for 2 minutes or until liquid has reduced slightly.
- Increase heat to high, add passata, stock and chilli, bring to the boil then add fregola and stir to combine.
- Reduce heat to medium-high and simmer for 10 minutes, adding more water if necessary, until fregola is almost tender.
- Add seafood and lemon zest, cover saucepan and cook for 4 minutes or until seafood is just cooked and mussels have opened. Season.
- Divide among bowls and garnish with extra oregano leaves to serve.
