Step 1

Heat oil in a heavy-based casserole pot or large saucepan over medium-high heat. Add the sliced fennel, celery and carrot and cook, stirring, for 5 mins or until the fennel softens.

Step 2

Add the leek and garlic and cook, stirring, for 2 mins or until leek softens. Add the wine, if using, and bring to a simmer. Cook for 2 mins or until the wine reduces by half. Add the tomato, orange zest, orange juice and tomato paste and stir to combine. Add the stock and thyme and bring to a simmer. Cook, stirring occasionally, for 10 mins or until the tomato is tender and the mixture thickens slightly.

Step 3

Add the combined fish, prawns, squid and mussels. Cover and cook for 10 mins or until the fish is just cooked through and the mussels open (discard any unopened mussels).

Step 4

Sprinkle the stew with the reserved fennel fronds and season to serve. Serve with aioli and sourdough