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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.
    1 rating
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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

    • Heat the oil in a large saucepan, add the onion and cook over low heat for 5 minutes or until softened.

    • Stir in the garlic and paprika, cook for one minute, then add the tomatoes and stock. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.

    • Add the fish, prawns and mussels and simmer for about 5 minutes or until the fish is just tender and the mussels have opened.

    • Stir in the parsley and season to taste with salt and pepper.

    • Serving Suggestions: Serve with crusty bread and butter.

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