This Smoky Seafood Stew is a quick but delicious alternative way to enjoy fish.
Taking under 30 minutes to prepare, it’s perfect for a simple evening meal, but it’s also beautiful enough to be served as an elegant dinner party dish.
NUTRITIONAL INFO PER SERVE (6 serves)
223 Cal | 6g Fats | 14g Carbs | 28g Protein
• 2 tbsp (30 ml) extra-virgin olive oil
• 1 medium sweet onion, diced
• 2 celery stalks, diced
• 2 large garlic cloves, minced
• 2 birds eye (Thai) chillies
• 796 ml can fire-roasted diced tomatoes
• 750 ml fish stock or water
• 45 ml tomato paste
• Juice of 1 lemon
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/2 tsp fresh thyme
• 1/4 tsp freshly ground black pepper
• 1/2 tsp maple syrup, (optional)
• 450g boneless, skinless ling cod, cut into 2.5cm cubes
• 225g tail-on prawns, peeled and deveined
• 8 clams or mussels, scrubbed
• 1/4 cup, very finely chopped fresh parsley
STEP BY STEP
1) In a heavy stockpot, heat oil. Add onion and celery and saute over medium heat until the onion is soft. Add garlic and chillies and continue to saute for 1 more minute.
2) Stir in tomatoes, stock, tomato paste, lemon juice, seasonings, and bring to a gentle boil. Cover and simmer for 10 minutes for flavours to blend.
3) Add maple syrup, (if using). Add cod, prawns, and clams or mussels, and return to a simmer. Cover and simmer for 5 minutes or until seafood is almost opaque.
4) Remove from heat. Remove chilies and discard. Remove any clams or mussels whose shells did not open. Add more seasonings, to taste, if you wish.
5) Ladle stew into serving bowls and sprinkle with parsley.