David Prior marries basic Italian cooking principles with typical Californian ingredients in this sensational seafood soup pot.
- Place the vongole in a bowl and cover with cold water. Soak for 1 hour to remove any grit. Drain.
- Meanwhile, heat oil in a large stockpot over medium-low heat. Slice the fennel, reserving the fronds, and add to the pan with fennel seeds, onion, celery, chilli, bay leaf, garlic and a good pinch of salt. Cook for 8-10 minutes, stirring, until vegetables begin to soften. Add tomato to the pan and simmer for a further 10 minutes. Add stock and bring to a simmer over high heat, skimming any foam from the surface. Add another pinch of salt, reduce heat to low and simmer for 40 minutes until reduced. Strain into a pan, discarding the solids. Keep stock warm over low heat.
- Place 1 cup (250ml) drained stock in a separate pan and bring to the boil over high heat. Add mussels, cover with a lid and cook for 3-4 minutes or until opened. Remove with a slotted spoon. Bring stock back to the boil and repeat with vongole. Set seafood aside. Discard cooking liquid.
- Meanwhile, preheat oven to 200°C. Line a baking tray with foil and grease. Sprinkle snapper with saffron, if using, and half the fennel fronds. Season, then place on baking tray and drizzle with a little oil. Bake for 6-8 minutes or until just cooked through.
- Spoon the vongole, mussels and crab into warmed bowls. Place a piece of snapper on top and spoon over a little of the warm stock. Top with remaining fennel fronds and serve with sourdough.
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Mixing Bowl Set
Food Storage Container Set
Cutting Board Set