Ingredients – Ragout

• Olive oil – 3 tbsp
• Garlic – 4 cloves, thinly sliced
• Fennel bulb – 1 medium, sliced (reserve fronds for garnish)
• Red Onion – 1 medium, sliced
• Red capsicum – 1 large, diced
• Ripe tomatoes – 4 medium, peeled, deseeded & chopped (or 1 × 400 g tin diced tomatoes)
• The Landing Chardonnay – 200 ml
• Fish Stock  1 liter
• Saffron threads – large pinch (soaked in 2 tbsp warm water for 10 minutes)
• Mixed seafood (mussels, clams, prawns, scallops, firm white fish like snapper or John dory) – approx.  1 Kg total, cleaned & prepped
• Flat-leaf parsley – 2 tbsp, chopped
• Lemon – 1, cut into wedges
• Salt & freshly ground black pepper – to taste

Method – Ragout

1. Infuse saffron: Soak threads in warm water.
2. Sauté aromatics: Heat olive oil in a wide heavy pan. Cook garlic, fennel, red onion and sliced capsicum 5–6 minutes until softened.
3. Add tomatoes: Stir in chopped tomatoes, cook 2 minutes.
4. Deglaze: Pour in wine, reduce 2 minutes.
5. Build broth: Add stock + saffron infusion. Simmer gently 8–10 minutes.
6. Cook seafood: Add mussels and clams first, cover until opened (discard any unopened). Add fish and prawns, simmer 3–4 minutes. Add some rouille to thicken the ragout
7. Finish: Adjust seasoning, stir in parsley.

Ingredients – Rouille

• Day-old bread – 2 thick slices,
• Red capsicum – 1 (roasted, peeled, deseeded)
• Garlic – 2 cloves, chopped
• Olive oil – 80 ml
• Red Wine vinegar – 1 tbsp
• Cayenne pepper – pinch
• Salt – to taste

Method – Rouille

1. In a food processor, blitz roasted capsicum, garlic, bread, olive oil, red wine vinegar until smooth.
2. Season: Add cayenne, and salt. Taste and adjust.

Serving

1. Ladle ragout into bowls.
2. Garnish with fennel fronds and more rouille & olive oil, serve with lemon wedges.