• 2 tablespoons olive oil, plus more for drizzling
  • 1 large bulb fennel, thinly sliced (fronds saved for garnish)
  • 3 garlic cloves, chopped
  • Salt and pepper
  • 1/2 cup white wine
  • 1 can of plum tomatoes, hand-crushed with juices reserved
  • 3 cups chicken (or seafood) stock
  • 2 cups peeled and sliced potatoes
  • 1 teaspoon saffron threads
  • 2 cups sliced Goose on the Loose Hot Calabrese
  • 300g clams
  • 250g of medium-sized prawns, peeled and deveined
  • 1/2 cup chopped parsley
  • 1/2 teaspoon red chilli flakes (or more if you want more heat)
  • 1 tablespoon grated orange zest


  1. Heat the olive oil in a large pot over medium-high heat. Add the potatoes and fennel, and saute for 5 to 7 minutes or until beginning to soften.
  2. Add the garlic and cook for a minute or two until fragrant. Add the white wine and let cook for a few minutes, often stirring, until nearly evaporated.
  3. Add the hand-crushed tomatoes and their juices, stock, and saffron, and bring to a boil. Reduce heat and let simmer for 15 minutes.
  4. Add the seafood and let simmer until opaque, about 3 minutes. Let sit, covered for 3 to 5 minutes.
  5. Stir in the parsley, red chilli flakes, and orange zest. Season with additional salt and pepper if desired. Serve in big bowls, drizzled with olive oil and garnished with fennel fronds.