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Seafood stew with gremolata couscous
Seafood stew with gremolata couscous
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Cozy up with a flavorful and fiery stew that will warm your soul.
Ingredients:
  • 2 leeks, white part only, thinly sliced
  • 2 sticks celery, trimmed, sliced
  • 1 carrot, peeled, diced
  • 400g can diced tomatoes
  • 255.00 gm fish stock
  • 1 bay leaf
  • 500g firm white fish fillets (such as ling), cut into 4cm pieces
  • 500g prawns, peeled (tails left intact), deveined
  • 300g black mussels, debearded, scrubbed
  • 510.00 gm vegetable liquid stock
  • 1 lemon, rind finely grated
  • 125.00 ml flat-leaf parsley leaves, chopped
Instructions:
  • In a large saucepan over medium-low heat, gently sauté leek, celery, and carrot in oil until soft, about 15 minutes. Stir in tomatoes, fish stock, and bay leaf. Bring to a boil, then simmer partially covered for 10 minutes.
  • Place an assortment of seafood into a saucepan. Allow it to gently simmer for 4 to 5 minutes or until the fish is opaque, prawns are pink, and mussels have opened (remove any unopened ones). Season with salt and pepper, and remove the bay leaf.
  • While the vegetable stock is coming to a boil in a large saucepan, stir in the couscous. Remove from heat, cover, and let sit for 5 minutes. Then, fluff the couscous with a fork and gently mix in the garlic, lemon rind, and parsley.
  • Divide the fluffy couscous evenly among the bowls, layer with a variety of fresh seafood, generously pour over the flavorful liquid, and delight in the exquisite dish.

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