Seafood stew

Cooking Fish Seafood stew

This rustic tomato and fish stew is sometimes referred to as cioppino in Italy. Serve with fresh crusty bread and a good red wine.

Lables: High protein Low carb Low fat Low kilojoule Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Place saffron threads into a bowl. Add 1 tablespoon hot water. Allow to stand for 5 minutes. Heat oil in a large, 8cm deep frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes, stirring, or until tender. Add paprika and thyme. Stir until well combined. Cook for 1 to 2 minutes or until aromatic.
  2. Add tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture and potatoes to frying pan. Stir until well combined. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until potatoes are just tender when tested with a skewer.
  3. Add fish, mussels and prawns to frying pan. Cover. Cook for 8 to 10 minutes or until seafood is cooked through. Season with salt and pepper. Ladle into large bowls. Top with thyme. Serve.

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1/4 tsp saffron threads
1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp ground paprika
2 tbsp thyme leaves
3 x 400g cans Italian chopped tomatoes
1 cup fish stock or water
1 lemon, rind finely grated, juiced
2 large Desiree potatoes, cut into 2cm cubes
500g thick white boneless fish, cut into 3cm pieces
12 mussels, cleaned, beards removed
12 green prawns, peeled , deveined
extra thyme, to serve

Adv

Autors
Preparation time
30
Cooking time
25
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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