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Seafood stew

If you are lucky enough to be near the sea or have a good fishmonger this is the most amazing meal. Even if you have to use frozen shellfish it is delicious and impressive!


Serves 6

24 large prawns preferably in shells
600g fresh mussels (or frozen)
400g fresh squid or frozen mixed seafood
4 chopped cloves of garlic
1onion finely chopped
2 tins plum tomatoes
250ml white wine
100ml chicken or vegetable stock
handful chopped parsley
sea salt & freshly ground pepper
2 tablespoons olive oil

Fry the onion in a large pan in a couple of tablespoons of olive oil unril soft and translucent. Add garlic and chilli, stir for a couple of minutes. Add paprika, salt, pepper and wine, then tinned tomatoes. Cover pan with a lid and simmer for 15 minutes.

In the meantime wash the mussells, pulling off any beards. Wash the squick and cut into 1/2cm rounds. Peel the prawns leaving on some of the heads.

Take lid off and cook for a further 5 mintes to allow the sauce to thicken. Put all the seafood in the pan and cook for 5-7 minutes until all the mussells have opened and prawns and squid are cooked.

Sprinkle with large handful of chopped parsley and serve with crusty bread  or over pasta.

Approximate cost £14.00