Tomato basil seafood pot

This dish is luscious and packed with amazing flavours.

Ingredients: 

• Two tablespoons of olive oil
• One onion, diced
• One fennel bulb, thinly sliced
• Four cloves garlic, sliced
• One punnet of any Denny Mushrooms, sliced
• Half a teaspoon of chilli flakes
• 250ml of fish stock
• One x 400g Denny Tomato and Basil Pasta Sauce
• ±250g of firm white fish, cut into large cubes
• ±250g of prawns, deveined
• ±500g of mussels, scrubbed and debearded
• Fresh dill, for garnish
• Lemon wedges, for serving
• Crusty toasted bread, for serving

Method: 

• Heat the olive oil in a large pot with a lid.
• Add the onion, fennel and garlic. Cook until softened but not browned.
• Add the Denny Mushrooms and chilli flakes. Sauté briefly.
• Stir in the stock and Denny Tomato and Basil Pasta Sauce. Bring to a simmer.
• Nestle the pieces of fish into the simmering stew.
• Layer the prawns on top of the fish and then finally the mussels.
• Place the lid on the pot and allow the seafood to cook for about three minutes.
• Shake and agitate the pot until the seafood is cooked through and the mussels have opened.
• Discard any mussels that do not open.
• Spoon the stew into shallow bowls.
• Scatter generously with dill and squeeze over some fresh lemon juice.
• Serve with lightly charred crusty bread for dipping.

Recipe: Denny Mushrooms