Seafood stew

Recipes / Fish

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

Recipe «Seafood stew» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.