Stefano Manfredi is one of Australia’s most celebrated chefs and he is the food director of the Stoneleigh Albert Street Dinner. He shares one of his favourite seafood recipes exclusively with bmag readers…

Ingredients:

Serves 6

  • 1kg mussels, washed and de-bearded
  • 1kg vongole, washed well with no sand
  • 2 leatherjackets, filleted, cut into pieces
  • 250g calamari, cleaned, cut into thin strips
  • 200g cleaned prawns
  • 6 scallops
  • 4 eschalots, peeled, sliced thinly
  • 3 garlic cloves, peeled, crushed
  • 4 tbsp fruity extra virgin olive oil
  • ½ tsp smoked paprika
  • ¼ tsp chilli powder
  • 1 tsp fennel seed
  • 3 banana chillies, de-seeded and halved
  • 1 cup dry white wine
  • 2 cups tomato “passato” (puree)
  • 300g pearled barley, washed
  • 300g shelled peas
  • 1 cup chopped parsley
  • salt and pepper

Method:

Steam open the mussels and vongole in a pot and separate them from the liquid. Strain the liquid through a double layer of cheesecloth and reserve. Take all the mussels and vongole from their shells.

Heat the olive oil in a heavy-bottom pot and gently fry the eschalots, garlic, paprika, chilli powder and fennel for a minute. Add the wine, turn up the heat and boil until there is almost no liquid left. Add the reserved shellfish cooking liquor as well as the passato, the banana chillies and a litre of water.

Bring to the boil and add the barley. Simmer for 15 minutes then add the peas. Simmer for 10 minutes more then add the fish, calamari, prawns and scallops. Simmer for 5 minutes more then add the cooked shellfish and parsley. Season with salt and pepper to taste and stir well. Serve hot.