Bold flavours like chorizo and fennel provide hearty results in this easy-to-make stew.






Skill level

Average: 4.8 (2 votes)

If you can’t get your hands on saffron, the mayo can be pumped up with some chopped parsley and a squeeze of lemon juice. Try to track down good quality fish stock to use for this recipe – a stock cube will suffice but stock can also often be found in liquid form in the chilled section of the supermarket as well as in packets that will keep in your store cupboard.


  • 3 tsp (15 ml) olive oil
  • 150 g cooking chorizo, diced
  • 1 large onion, thinly sliced
  • 2 tsp fennel seeds
  • 200 ml white wine
  • 400 g tin chopped tomatoes
  • Good pinch of caster sugar
  • 150 ml fresh fish stock
  • 400 g mixed frozen seafood, defrosted (prawns, squid, mussels, white fish)
  • 3-4 tbsp mayonnaise
  • 1 garlic clove, crushed
  • Pinch of saffron threads, soaked in 1 tbsp boiling water
  • Handful of chopped flat-leaf parsley, to garnish
  • Sea salt and black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat the oil in a large saucepan and fry the chorizo until it starts to crisp. Remove with a slotted spoon and set aside. Add the onion to the saucepan and fry for 10 minutes until softened. Add the fennel seeds and fry for a minute more.

2. Add the white wine and bubble away until reduced by half, then add the tomatoes, sugar and stock and season well. Bring to a simmer and cook for 10 minutes, stirring occasionally.

3. Add the seafood and return the chorizo to the saucepan; simmer very gently for 5 minutes until the seafood is just cooked.

4. While it’s cooking mix the mayonnaise with the garlic and saffron (and its soaking liquid). Serve the stew in bowls with a scattering of parsley and a dollop of the saffron mayo.