Ingredients

300 g tiger prawns

150 g clams
1 onion chopped
1 fennel bulb chopped, approx. 200g
4 potatoes approx. 400g
3 garlic cloves
1 tbsp fennel seeds
1 tbsp harissa paste
2 lemongrass sticks
20 g cliantro
4 tsp olive oil
1.5 tsp butter grass-fed
1 vegetable stock cube
saffron leaves a pinch
200 ml tomato passata
250 ml coconut milk

Servings:
Units:MetricUS Imperial
Instructions

1. Fry the chopped onions, fennel and fennel seeds and garlic
for 5 minutes until soft and golden. Add 500ml of water,
2 sticks of lemongrass, cilantro, vegetable stock cube
and a pinch of saffron.
2. Simmer on medium heat for 20 minutes. Strain, then add
200ml of tomato passata, quartered potatoes and
coconut milk to the strained liquid. Reduce heat to
medium, cover and simmer for 45 minutes.
3. Rinse and pat dry the clams and butterfly the prawns. In
another pan, add 1 tsp of olive oil and 0.5 tsp of butter.
When hot, add the chopped garlic and prawns and
clams.
4. Fry the prawns for a maximum of 3 - 4 minutes, just
allowing it to turn slightly pink. Remove from the pan
and set aside.
5. Cover the pan and continue to cook the clams( vongole) for
another 4 -5 minutes until all the clams have opened up.
Remove the opened clams and set aside, discarding the
liquid and any unopened clams.
6. Add the cooked clams and prawns to the pot of stew,
simmer for another 4 - 5 minutes. Add some chopped
parsley before serving.

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