Our wood fired seafood stew is a fresh and fragrant dish, ideal for a yummy dinner treat. It tastes even better when served outside on a sunny day with all of your friends and family.
- 2tbsp olive oil
- 1 fennel bulb, sliced
- 2 garlic cloves, crushed
- ½ red chilli crushed
- 250g cleaned squid, sliced into rings
- Fresh basil
- 400g can chopped tomatoes
- 150ml white wine
- 2 large handfuls of mussels
- 8-10 large raw prawns
- 4 sea bass fillets (chopped into small chunks)
- Crusty fresh bread to serve
Firstly, you will need to get your wood fired oven fired up to it’s optimum temperature and then allow some time for it to cool until it reaches around 220-260°c.
Whilst you are waiting for your oven to cool, heat the olive oil in a large ovenproof dish (with a lid) then add in the fennel, garlic and chilli. Fry until soft then add in the squid, sea bass chunks, basil, tomatoes and wine. Pop into your wood fired oven with the lid on for around 30-35 minutes. Once the squid is tender and the sauce thickened, add in a dash of seasoning along with the mussels and prawns.
Before you put your dish back in the oven, you will need to get your wood fired oven back up to roughly 260-300°c. Cook your seafood stew for another 5-10 minutes, or until you are happy everything has cooked through. Serve with some fresh wood fired bread; a couple of basil leaves and tuck in!
If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204985 should you have any further questions.