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Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 leek, chopped
• 1 onion, chopped
• 4 garlic cloves, chopped
• ½ red capsicum, de-seeded and chopped
• ½ fennel bulb, chopped (see ‘tips’)
• 1 ½ cups dry white wine
• 300 ml fish stock
• 400-g can chopped tomatoes
• freshly ground black pepper to taste
• 2 tablespoons tomato paste
• ¼ teaspoon dried Italian herbs
• 1 zucchini, sliced
• 200 g skinless white fish fillet, cut into chunks
• 400 g peeled or shelled mixed raw shellfish, such as prawns, scallops and mussels
• ¼ cup coarsely chopped fresh parsley
• â…“ cup green peas, (fresh or frozen)
• 80 g baby spinach
• FOR THE POLENTA
• 2 cups fish or reduced-salt chicken stock
• 2 cups water
• 1 cup instant polenta
• freshly ground black pepper to taste

Description

Any Fish Or Shellfish Is Delicious In This Italian Fisherman's Stew. Make The Bubbling Tomato Mixture And Add Whatever Is Tasty And Fresh From The Sea. Serve With Polenta Mash To Soak Up The Juices.

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