Californian fish stew recipe
 This fragrant fish stew is popular all over California and the Bay Area. 1kg/2lb 4oz clams, scrubbed and debearded, broken clams discarded1 small/medium cooked crab200ml/7fl oz white wine 2 tbsp olive oil ½ onion, thinly sliced 4 garlic cloves, thinly sliced ½ fennel bulb, thinly sliced 1 tbsp tomato purée 1 tsp ground fennel seeds2 bay leaves 1 pinch saffron ½ tsp cayenne pepper 300g/10½oz cod, lightly salted for 30 minutes before cooking8 large tiger prawns, shell and tail removed and reserved, heads left on1–2 tsp ‘ndujasalt and freshly ground black pepper 1kg/2lb 4oz clams, scrubbed and debearded, broken clams discarded 1 small/medium cooked crab 200ml/7fl oz white wine 2 tbsp olive oil ½ onion, thinly sliced 4 garlic cloves, thinly sliced ½ fennel bulb, thinly sliced 1 tbsp tomato purée 1 tsp ground fennel seeds 2 bay leaves 1 pinch saffron ½ tsp cayenne pepper 300g/10½oz cod, lightly salted for 30 minutes before cooking 8 large tiger prawns, shell and tail removed and reserved, heads left on 1–2 tsp ‘nduja salt and freshly ground black pepper 4 slices sourdough baguette, cut or torn into 5cm/2in pieces2 tbsp olive oil1 large garlic clove, roughly chopped1 lemon, zest only2 tbsp roughly chopped fresh flatleaf parsley 4 slices sourdough baguette, cut or torn into 5cm/2in pieces 2 tbsp olive oil 1 large garlic clove, roughly chopped 1 lemon, zest only 2 tbsp roughly chopped fresh flatleaf parsley Method To make the fish stew, heat a large saucepan over a medium heat, and add the clams, crab and prawn shells. When the pan is hot, add the wine and quickly cover the pan with a lid. Cook the seafood for 2–3 minutes, or until the clams have opened. Discard any clams that are still closed. Strain the juices from the pan and reserve. Set aside the crab and pick the clam meat from the shells. Discard the shells along with the prawn shells. Heat the oil in a large saucepan or casserole and sweat the onion, garlic and fennel until browned. Add the tomato purée, cook for a few minutes and then add the clam stock, fennel seeds, bay leaves, saffron and cayenne pepper. Add the cod and prawns and simmer gently for 2–3 minutes. Stir in the 'nduja paste, clams and crab and season with salt and pepper.Heat a sauté pan and olive oil to the pan. Once hot, add the sourdough pieces and fry until golden brown and crisp all over. Mix together the garlic, lemon zest and parsley in a separate bowl. Ladle the fish stew into serving bowls and dress the top with the sourdough croutons and a sprinkle of the garlic, lemon zest and parsley. To make the fish stew, heat a large saucepan over a medium heat, and add the clams, crab and prawn shells. When the pan is hot, add the wine and quickly cover the pan with a lid. Cook the seafood for 2–3 minutes, or until the clams have opened. Discard any clams that are still closed. Strain the juices from the pan and reserve. Set aside the crab and pick the clam meat from the shells. Discard the shells along with the prawn shells. To make the fish stew, heat a large saucepan over a medium heat, and add the clams, crab and prawn shells. When the pan is hot, add the wine and quickly cover the pan with a lid. Cook the seafood for 2–3 minutes, or until the clams have opened. Discard any clams that are still closed. Strain the juices from the pan and reserve. Set aside the crab and pick the clam meat from the shells. Discard the shells along with the prawn shells. Heat the oil in a large saucepan or casserole and sweat the onion, garlic and fennel until browned. Add the tomato purée, cook for a few minutes and then add the clam stock, fennel seeds, bay leaves, saffron and cayenne pepper. Add the cod and prawns and simmer gently for 2–3 minutes. Stir in the 'nduja paste, clams and crab and season with salt and pepper. Heat the oil in a large saucepan or casserole and sweat the onion, garlic and fennel until browned. Add the tomato purée, cook for a few minutes and then add the clam stock, fennel seeds, bay leaves, saffron and cayenne pepper. Add the cod and prawns and simmer gently for 2–3 minutes. Stir in the 'nduja paste, clams and crab and season with salt and pepper. Heat a sauté pan and olive oil to the pan. Once hot, add the sourdough pieces and fry until golden brown and crisp all over. Mix together the garlic, lemon zest and parsley in a separate bowl. Heat a sauté pan and olive oil to the pan. Once hot, add the sourdough pieces and fry until golden brown and crisp all over. Mix together the garlic, lemon zest and parsley in a separate bowl. Ladle the fish stew into serving bowls and dress the top with the sourdough croutons and a sprinkle of the garlic, lemon zest and parsley. Ladle the fish stew into serving bowls and dress the top with the sourdough croutons and a sprinkle of the garlic, lemon zest and parsley.