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    • Seafood Stew Recipe

    Mark Sharron
    Easy
    20 minutes
    4
    Amount Per Serving: Calories 476; Total Fat 23.6g; Cholesterol 224.5mg; Dietary Fiber 2.9g; Sodium 1007mg; Total Carbohydrate 14.3g; Protein 49.3g; Sugars 4.6g
    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.
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    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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.

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