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Seafood stew
Seafood stew
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Mediterranean-inspired tomato fish stew, known as 'cioppino'. Pair with crusty bread and red wine.
Ingredients:
  • 1/4 tsp saffron threads
  • 2.50 gm ground paprika
  • 40.00 ml thyme leaves
  • 3 x 400g cans Italian chopped tomatoes
  • 255.00 gm fish stock or water
  • 1 lemon, rind finely grated, juiced
  • 2 large Desiree potatoes, cut into 2cm cubes
  • 500g thick white boneless fish, cut into 3cm pieces
  • 12 mussels, cleaned, beards removed
  • 12 green prawns, peeled (tails intact), deveined
  • extra thyme, to serve
Instructions:
  • In a bowl, combine saffron threads with 1 tablespoon of hot water and let it sit for 5 minutes. In a large frying pan, heat oil over medium heat. Add onion and garlic, cook for 3 to 4 minutes until tender. Stir in paprika and thyme, cooking for an additional 1 to 2 minutes until aromatic.
  • Combine tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture, and potatoes in a frying pan. Mix well and bring to a boil. Reduce heat to medium-low and simmer uncovered for 10 minutes until potatoes are tender when tested with a skewer.
  • Place the fish, mussels, and prawns in a frying pan and cover. Cook for 8 to 10 minutes until seafood is cooked through. Season with salt and pepper, then transfer into large bowls. Garnish with fresh thyme and serve.

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