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    • Seafood Stew Recipe

    Seafood Stew Recipe

    Mark Sharron
    Easy
    20 minutes
    4

    A seafood stew that’s quick and easy to make is absolutely delicious. Basic fish fillets cooked with onions, garlic, parsley, tomato and chicken stock.

    1 rating
    layout 0 comments

    Ingredients

    • 1 tablespoon olive oil
    • 1 large onion, diced
    • 1 garlic clove, chopped finely
    • 1 1/2 teaspoon smoked paprika
    • 400g chopped tomatoes
    • 600ml chicken stock
    • 450g skinless white fish fillets (cod or haddock), cut into large chunks
    • 175g raw peeled king prawns
    • 200g mussels, debearded and cleaned
    • flat-leaf parsley,roughly chopped
    • crusty bread and butter (for serving)

    Method

    • Step-by-step Method for Seafood Stew Recipe
    • Prepare all ingredients: dice the onion, finely chop the garlic, cut the white fish into large chunks, and clean/debeard the mussels
    • Heat olive oil in a large saucepan over medium heat
    • Add diced onion to pan and cook, stirring, until soft and translucent
    • Add chopped garlic and smoked paprika, cook for 1 minute, stirring, until fragrant
    • Add chopped tomatoes to the pan and stir well to combine
    • Pour in chicken stock and bring to a gentle simmer
    • In parallel: inspect mussels, discarding any that remain open when tapped
    • Add skinless white fish chunks to the simmering tomato base
    • Simmer gently for 3-4 minutes until fish just starts to turn opaque
    • Add raw peeled prawns to the stew
    • Add cleaned mussels to the pan
    • Cover with a lid and cook for 4-5 minutes, until mussels have opened and prawns are pink and opaque
    • Remove lid, discard any mussels that have not opened
    • Taste and adjust seasoning if necessary
    • Ladle stew into warm bowls
    • Garnish each bowl generously with chopped flat-leaf parsley
    • Serve immediately with slices of crusty bread and butter on the side
    • For plating: use a large, shallow bowl to showcase the variety of seafood
    • Arrange mussels and prawns on top for visual appeal, sprinkle with fresh parsley just before serving