Ingredients

Method

For the tomato sauce:
• 4 T olive oil
• 4 cloves garlic, thinly sliced
• 2 t smoked chilli flakes
• 4 bay leaves
• 2 x 400 g cans whole unpeeled cherry tomatoes
• 1 T paprika
• 1 bulb fennel, thinly sliced (reserve the fronds)
• 1⁄4 cup sherry vinegar
• 10 g parsley, chopped, plus extra to garnish
• sea salt and freshly ground black pepper, to taste
• 1⁄2 cup water
• 2 x 400 g Woolworths freshly frozen kingklip steaks, thawed
• 400 g Woolworths Patagonian squid tubes and tentacles, cleaned
• 1.2 kg fresh mussels, cleaned
• 800 g Woolworths frozen black tiger prawns
• 3 T olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Place the oil, garlic, chilli and bay leaves in a large ovenproof dish or saucepan over a medium heat. Cook until the garlic just begins to brown, then add the tomatoes and paprika.

2. Stir to combine and cook for 1–2 minutes, or until the oil takes on the colour of the paprika.

3. Add the fennel, vinegar, parsley, salt and pepper and water and stir. Simmer for 5 minutes, then remove from the heat.

4. Preheat the oven to 220°C. Add the seafood to the sauce, drizzle with olive oil and season with salt to taste.

5. Place the dish in the oven and bake for 10 minutes, or until the prawns have turned bright orange and all the mussels
have opened. Discard any that don’t open.

6. Serve in the dish garnished with parsley.

Find more seafood recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Leila-Ann Mokotedi