I love fish and seafood in any possible way I can cook them and I find that preparing a big pot of stew capturing the waves of the sea with the fresh, salty and sweet aroma is a very smart lunch or dinner idea, a great party main course or o lovely meat swap for holiday gatherings. As the result is quite pleasing and hunger calming, below you will find the recipe that saw my kitchen's light, consequently the online's blessing. Oh, not to forget, you must serve this lovely stew with a big batch of garlic bread! Enjoy!

Ingredients for 8-10 servings:

• 5 tbsp olive oil
• 500 gr. sea bream fillet, no skin, cut into medium chunks 
• 300 gr. calamari rings
• 18-20 prawns, head off and cleaned 
• 1 kg of clams/mussels or a mix, washed
• 1 big white onion, finely diced
• 10 garlic cloves, sliced
• 1 fennel, thinly sliced
• 1 zucchini, diced in small cubes
• 200 gr. mushrooms, cut in medium slices
• 2 cans chopped tomatoes (around 500-600 gr.)
• leaves from 3 springs of oregano or 1 tsp dry oregano
• 1 small bunch chopped parsley 
• 1 small bunch chopped basil
• salt and pepper to taste

Method:

1. Heat a large pan over medium high heat with 1 tbsp of olive oil. Sprinkle salt and pepper over the sea bream chunks and place them in the pan. Fry for about 5-7 min on each side until cooked and slightly brown. Remove from pan and set aside for later.
2. In the same pan, add another tablespoon of olive oil and fry the calmari rings, about 10 min. Remove from pan and again set aside for later.
3. Still using the same pan, add the rest of the olive oil and the diced onion. Fry until brown and caramelised, around 10 min. Add the garlic and continue cooking for 3 min. At this poin, add the oregano and fennel. Cook for 10 more minutes, so all the flavors combine and the vegetables are becoming slightly crunchy. 
4. Add the zucchini cubes and mushrooms and cook 5-7 min. 
5. Stir in the cans of chopped tomatoes (or fresh chopped tomatoes, skin off, if you have), season with salt and pepper to taste and leave to cook for 5-7 min.
6. To the vegetable sauce add the prawns and cook for 5 min. Transfer the cooked calamari rings and the clams so they will cook altogether, for 2 more min.
7. Lastly, add the cooked sea bream and the chopped parsley & basil and turn off the heat. Stir slowly and serve steaming hot. The best way is with some garlic bread (toast a few slices of bread, drizzle olive oil and rub with fresh garlic).