AT A GLANCE
You can use any seafood in this stew, just keep an eye on the cooking times.
|01||Heat olive oil in a casserole over low-medium heat, add onion, fennel, garlic, bay leaf and chilli and stir occasionally until very soft (10-15 minutes). Add wine and cook until reduced by half (5-10 minutes), then add passata and crab and stir occasionally until crab is pink (3-5 minutes). Add remaining seafood and sage, season to taste and cook, covered and gently stirring occasionally, until seafood is just cooked through and mussels open (5-10 minutes).|
|02||Meanwhile, preheat a grill on high heat. Place bread on an oven tray, brush both sides with olive oil, grill until just golden (1-2 minutes each side). Rub with cut side of garlic, divide among bowls. To serve, top with seafood mixture, scatter over reserved fennel fronds and drizzle with extra-virgin olive oil.|