Seafood Stew
Ready In: 50 mins
Serves: 4
Ingredients
- 1⁄4 teaspoon saffron thread
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon ground paprika
- 2 tablespoons thyme leaves (fresh, I think lemon thyme would be good)
- 3 (400 g) cans chopped Italian tomatoes
- 1 cup fish stock or 1 cup water
- 1 lemon, juice and zest of, finely grated
- 2 large desiree potatoes, cut into 2 cm cubes
- 500 g thick boneless white fish, cut into 3 cm pieces
- 12 mussels, cleaned, beards removed
- 12 green shrimp, peeled, tails intact, deveined (shrimp)
- extra thyme, to serve
Directions
- Place saffron threads into a bowl.
- Add 1 tablespoon hot water.
- Allow to stand for 5 minutes Heat oil in a large 8cm deep fry pan over med heat.
- Add the onion and garlic and cook for 3 to 4 minutes, stirring until tender.
- Add paprika and thyme.
- Stir until well combined.
- Cook for 1 to 2 minutes or until aromatic.
- Add tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture and potatoes to frying pan.
- Stir until well combined.
- 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.
- Add fish, mussels and prawns to frying pan.
- Cover and cook for 8 to 10 minutes or until seafood is cooked through.
- Season with salt and pepper.
- Ladle into large bowls.
- Top with thyme.
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