Ingredients
| 50 ml | (1/5 cup) | olive oil |
| 1 | (small) | red bell pepper, deseeded and sliced |
| 1 | (small) | green bell pepper, deseeded and sliced |
| 1 | (small) | red onion, peeled and sliced thinly |
| 1 | (small) | head fennel bulb, sliced thinly |
| 2 | (medium) | garlic cloves, minced |
| 18 | (ripe) | cherry tomatoes, cut in half |
| 1 tsp | (5 ml) | chili flakes, approximately |
| 3/5 tsp | (3 ml) | whole fennel seeds |
| 1 cup | (250 ml) | white wine (optional) |
| 6 cups | (1.5 L) | chicken or fish stock |
| 6 | (large) | scallops |
| 6 | (large) | prawns |
| 6-25 gram pieces | (0.88 oz) | halibut fillets |
| 1/2 cup | (125 ml) | cilantro, coarsely chopped |
| 1 tsp | (5 ml) | salt, approximately |
Directions
- Prep the onions, pepper, garlic and tomatoes.
- Heat a large pot over medium heat.
- Add the olive oil and heat until it just starts to smoke – carefully add the sliced bell peppers, fennel, red onion, garlic, cherry tomatoes, chili flakes and fennel seeds – cook until fragrant and the vegetables start to “sweat” – stir all the time while cooking.
- Add the white wine and let reduce by half. Then add the stock and bring to a simmer.
- Once stock is simmering – add the scallops, prawns and halibut. Bring to simmer – but DON’T boil! Simmer for 2-3 minutes and add the chopped cilantro.
- Check seasoning and serve at once in hot bowls.