Seafood stew

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.

The ingredient of Seafood stew

  1. 1/4 teaspoon saffron threads
  2. 1 tablespoon olive oil
  3. 1 brown onion, finely chopped
  4. 2 garlic cloves, crushed
  5. 1 teaspoon ground paprika
  6. 2 tablespoons thyme leaves
  7. 3 x 400g cans Italian chopped tomatoes
  8. 1 cup fish stock or water
  9. 1 lemon, rind finely grated, juiced
  10. 2 large Desiree potatoes, cut into 2cm cubes
  11. 500g thick white boneless fish, cut into 3cm pieces
  12. 12 mussels, cleaned, beards removed
  13. 12 green prawns, peeled (tails intact), deveined
  14. extra thyme, to serve

The instruction how to make Seafood stew

  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.

Nutritions of Seafood stew

calories: 416.099 calories
calories: 9.3 grams fat
calories: 1.9 grams saturated fat
calories: 30.7 grams carbohydrates
calories: 47.1 grams protein
calories: 163 milligrams cholesterol
calories: 1954 milligrams sodium
calories: NutritionInformation

You may also like