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Thursday, November 26, 2015

Seafood Stew

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

  • Servings: 4
  • 1/4 teaspoon saffron thread
  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon ground paprika
  • 2 tablespoons thyme leaves (fresh, i think lemon thyme would be good)
  • 3 (400 g) cans chopped italian tomatoes
  • 1 cup fish stock or 1 cup water
  • 1 lemon, juice and zest of, finely grated
  • 2 large desiree potatoes, cut into 2 cm cubes
  • 500 g thick boneless fish, cut into 3 cm pieces
  • 12 mussels, cleaned, beards removed
  • 12 green shrimp, peeled, tails intact, deveined (shrimp)
  • extra thyme, to serve

Recipe

  • 1 place saffron threads into a bowl.
  • 2 add 1 tablespoon hot water.
  • 3 allow to stand for 5 minutes heat oil in a large 8cm deep fry pan over med heat.
  • 4 add the onion and garlic and cook for 3 to 4 minutes, stirring until tender.
  • 5 add paprika and thyme.
  • 6 stir until well combined.
  • 7 cook for 1 to 2 minutes or until aromatic.
  • 8 add tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture and potatoes to frying pan.
  • 9 stir until well combined.
  • 10 bring to the boil.
  • 11 reduce heat to medium low.
  • 12 simmer uncovered for 10 minutes or until potatoes are just tender when tested with a skewer.
  • 13 add fish, mussels and prawns to frying pan.
  • 14 cover and cook for 8 to 10 minutes or until seafood is cooked through.
  • 15 season with salt and pepper.
  • 16 ladle into large bowls.
  • 17 top with thyme.

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