Garum Fish Stew

Serves: 6 Prep: 20min (plus crab prep) Cook: 1hr 5min

Embrace the briny flavours of fresh crab, tender calamari, and plump clams in this hearty stew, enriched by the irresistible umami of Port Lincoln Sardine Garum. Perfect for seafood lovers, this dish pairs beautifully with thick, garlic-rubbed sourdough bread for soaking up every drop of the robust broth.

Ingredients:

• 2 live mud crabs (700g–900g each) or large blue swimmer crabs

• 2 tbsp extra-virgin olive oil, plus extra for drizzling

• 1 large onion (or leek), finely chopped

• 1 carrot, finely chopped

• 1 large celery stalk, finely chopped

• 5 garlic cloves, finely chopped

• 2 bay leaves

• 300g Southern calamari, cleaned (skin on)

• 50ml Vecchia Romagna brandy (or Cognac/brandied equivalent)

• 125ml dry white wine

• 800g canned chopped tomatoes (preferably Mutti)

• 100ml Port Lincoln Sardine Garum (fish sauce)

• ½ cup basil, coarsely chopped

• 400g clams, purged in water to remove sand

• Finely chopped flat-leaf parsley, for serving

• 6 slices thick toasted sourdough bread, rubbed with garlic, for serving

Recipe Method:

1. Prepare the crabs:
   Kill the crabs humanely. Lift the abdominal flap on the underside and pull off the top shell. Remove and discard the gills (finger-like structures). Rinse briefly under cold water, cut each crab into quarters, and crack the claws.

2. Cook the aromatics:
   Heat olive oil in a large casserole dish or saucepan over medium heat. Add the onion (or leek), carrot, celery, garlic, and bay leaves. Stir for 15–20 minutes, or until the onion is translucent.

3. Add calamari and deglaze:
   Increase the heat to high. Add the calamari and cook, turning occasionally, until golden (about 5 minutes). Pour in the brandy and simmer until evaporated (1 minute), then add the white wine and simmer until almost fully evaporated.

4. Build the stew:
   Add the chopped tomatoes, 75ml of Port Lincoln Sardine Garum, and 250ml water. Reduce the heat to low, cover with a lid, and simmer for 30 minutes, stirring occasionally to prevent sticking, until the calamari is tender.

5. Incorporate the seafood:
   Stir in the basil and add the prepared crab pieces, ensuring they’re submerged in the sauce (add more water if needed). Cook for 5 minutes. Add the clams, cooking for 3–4 more minutes or until they open. Taste and adjust seasoning with the remaining garum if needed.

6. Serve:
   Drizzle with extra-virgin olive oil, scatter parsley on top, and serve immediately with the garlic-rubbed sourdough.