Photo Credit: weheartrecipes.com
- 8 oz italian sausage (2-3 sausages)
- 2 cups finely diced fennel (one large bulb)
- 1 cup finely diced onion (one large onion)
- 4 garlic cloves, crushed
- 2 Tbs tomato paste
- 1 cup dry white wine
- 4 Cups fish stock or chicken stock (I had some homemade fish stock in my freezer I didn't know what to do with- such a good choice!)
- 1 tsp fish sauce (omit if using fish stock)
- 2 medium tomatoes, diced
- 8 oz firm white fish like tilapia or haddock
- 1/2 to 1 lb mussels
- 1/2 to 1 lb large prawns, raw, peeled
- cracked pepper
- 1/3 C chopped flat leaf parsley and/or fresh basil
- 1 lemon
- 2 T good olive oil (I used rosemary infused- yum!)
- Good chewy bread (I used Terra Breads olive and rosemary loaf)
- In a large pot or pan brown sausage (Remove from casing and break up or crumble into small bite size pieces). Add fennel, stirring often for about 3 minutes. Add onion, turn heat down to med and saute both until tender, about 8-10 minutes. Add garlic, sauté 3 minutes, stirring occasionally. Add tomato paste. (optional: Turn heat up to high, constantly stirring, until paste darkens slightly which achieves an umami taste and an extra depth of flavour, about 3 more minutes.)
- Add white wine and turn heat down to medium high, stirring until it mostly evaporates, about 1-2 minutes. Add stock, tomatoes, browned chorizo, and fish sauce (if using chicken stock) and bring to a simmer. Add cracked pepper. Add fish, simmer a couple minutes and add prawns, simmer a couple minutes, then add mussels.
- Finish with a squeeze lemon and sprinkle generously with flat leaf parsley and/or basil.
- Serve with a slice of good quality garlic or rosemary bread, toast slightly then drizzle with good quality olive oil.