Fabulous Fish Stew
Immerse yourself in the flavors of the sea with this rich and comforting seafood stew. A succulent blend of fresh mussels, tender white fish, and juicy prawns come together in a fragrant saffron-infused broth, perfect for a satisfying meal that warms the soul. With the vibrant colors and tantalizing aroma wafting from your pot, this dish promises to be a delightful feast for your taste buds. Serve this aromatic seafood medley with a squeeze of fresh lemon and crusty bread for a truly unforgettable dining experience.
— Constant Cookbook
Ingredients
- 1 large onion finely sliced
- 3 garlic cloves peeled and chopped
- 1 green pepper deseeded and chopped
- a pinch saffron
- 1 680g jar passata { sieved tomatoes from supermarkets]
- 500ml FRESH fish stock
- 250ml white wine
- 3 tbspns olive oil
- bay leaf
- salt/pepper
- 500grms cleaned fresh mussels
- 1kg mixed white fish {firmer varieties] skinned and cut into 4to 5cm chunks
- 4 squid tubes
- 100grms shelled tiger prawns raw
- 1 king prawn per person
- 6 new potatoes
- 2 lemons cut into wedges
- flat leaf parsley
Instructions
- Heat oil in a deep based casserole or heavy based pan. Add onions, pepper,and garlic, cook to soften but not colour
- Add wine and fish stock, bring to the boil for 1 min then add tomato passata, saffron, salt and pepper
- Simmer for 10 mins then add potatoes simmer for a further 10 to 15 mins until just starting to go soft
- Add the white fish and bay leaf, bring back to boil to simmer for 4 mins{dont overcook the fish] then add mussels and tiger prawns with lid on for about 3 mins until mussels have opened and prawns are pink
- Right at the end add the king prawns and replace the lid for 1 min. Check seasoning
- Scatter the parsley and serve with lemon wedges and crusty bread to mop uo the juices.
Yield
Serves 6
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