Port Lincoln Seafood Stew Recipe

Serves: 4 Prep: 20 min Cook: 1hr

This Port Lincoln Sardine Garum Fish Stew is a hearty, seafood-forward recipe packed with Mediterranean flavours. Brimming with tender calamari, fresh clams, and rich tomatoes, it’s beautifully balanced by the umami of Port Lincoln Sardine Garum and finished with fresh herbs. Perfect for cosy evenings, especially when served with warm, garlic-rubbed sourdough to soak up the aromatic broth.

Ingredients:

• 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 calamari, cleaned (skin on)

• 50ml cognac or brandy

• 125ml dry white wine

• 800g canned chopped tomatoes

• 60ml Port Lincoln Sardine Garum

• 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 base: Rinse crabs quickly under cold water, cut into quarters, and crack the claws.

2. Sauté the aromatics: Heat oil in a large casserole or saucepan over medium heat. Add the onion, carrot, celery, garlic, and bay leaves, stirring until the onion is translucent (15-20 minutes).

3. Cook the calamari: Add calamari, increase heat to high, and cook, turning occasionally, until golden (about 5 minutes).

4. Add brandy and wine: Pour in the brandy, simmer until evaporated (1 minute), then add the wine and simmer until almost fully evaporated.

5. Build the stew: Add tomatoes, 45ml of the Port Lincoln Sardine Garum, and 250ml water. Reduce heat to low, cover with a lid, and simmer, stirring occasionally to prevent sticking, until calamari is tender (30 minutes).

6. Add seafood and finish: Stir in basil and crab, ensuring it is submerged (add more water if necessary). Cook for 5 minutes, then add mussels and clams, cooking until they open (3-4 minutes). Check seasoning, adding remaining garum if needed.

7. Serve: Drizzle with extra-virgin olive oil, scatter with parsley, and serve alongside toasted garlic-rubbed sourdough.