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Seafood stew

  • 0:20 Prep
  • 0:35 Cook
  • 6 Servings

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 2 stalks celery, sliced
  • 3 cloves garlic, crushed
  • 2 x 400g cans diced tomatoes
  • 1 cup Massel vegetable liquid stock (see Notes)
  • 1/2 cup dry white wine
  • 1 dried bay leaf
  • pinch of sugar
  • 1kg firm white fish fillets
  • 12 medium green prawns
  • 12 mussels
  • 1/2 cup chopped flat-leaf parsley
  • zest or grated rind of 1 lemon

Method

  • 1
    Heat olive oil in a large heavy-based saucepan over medium-low heat. Add onion, celery and garlic. Cook for 5 minutes, until soft.
  • 2
    Add tomatoes, stock, wine and bay leaf. Bring to the boil. Reduce heat to medium and simmer, partially covered, for 20 minutes. Add sugar.
  • 3
    Cut fish into 3cm chunks. Peel prawns, leaving tails on, and devein. Scrub mussels and remove beards.
  • 4
    Add fish to saucepan and simmer for 5 minutes. Add remaining seafood. Cover and cook for 3 minutes. Discard any unopened mussels. Spoon into bowls and top with parsley and lemon rind.

Source: taste.com.au

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