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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