Seafood Stew With Lentils
Ready In: 35 mins
Serves: 4
Ingredients
- 48 ounces fish stock
- 3 tablespoons extra virgin olive oil, plus extra for drizzling
- 1 celery rib, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 3 1⁄2 ounces cooked lentils
- 9 ounces assorted fish and seafood
- 1 tomatoes, chopped
- 1 sprig fresh flat-leaf parsley, chopped
- 1 sprig fresh basil, chopped
- salt and pepper
Directions
- Heat 1 tablespoon of the olive oil in a frying pan, add 1 tablespoon each of the celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.
- Stir in the lentils and cook for a few minutes more.
- Heat the remaining olive oil in a shallow saucepan, add the remaining celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.
- Add the sea bass and the squid, increase the heat to high and cook for 1 minute, then add the prawns, langoustines, clams and lentil mixture.
- Pour in the fish stock, season with salt and pepper and cook until the fish is tender.
- Just before removing the pan from the heat, add the tomato, parsley and basil.
- Serve with a drizzle of olive oil. Serves 4.
- That's it!
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