Seafood Stew

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 teaspoon saffron thread
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground paprika
• 2 tablespoons thyme leaves
• 3 (400 g) cans italian tomatoes, chopped
• 1 cup fish stock (or water)
• 1 lemon, rind finely grated, juiced
• 2 large potatoes, cut into 2cm cubes (desiree)
• 500 g boneless fish, thick cut into 3cm pieces
• 12 mussels, cleaned, beards removed
• 12 prawns, peeled (green)
• thyme, to serve (extra)

Recipe

• 1 place saffron threads into a bowl. add 1 tablespoon hot water. allow to stand for 5 minutes.
• 2 heat oil in a large, 8cm deep frying pan over medium heat.
• 3 add onion and garlic. cook for 3 to 4 minutes, stirring, or until tender.
• 4 add paprika and thyme. stir until well combined.
• 5 cook for 1 to 2 minutes or until aromatic.
• 6 add tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture and potatoes to frying pan. stir until well combined.
• 7 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.
• 8 add fish, mussels and prawns to frying pan. cover.
• 9 cook for 8 to 10 minutes or until seafood is cooked through.
• 10 season with salt and pepper.
• 11 ladle into large bowls. top with thyme.
• 12 serve.