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    Chunky Fish Stew

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    Chunky Fish Stew

    There's no need to defrost the Waitrose Frozen Fruits de Mer mix before using, as it can be used straight from the frozen

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 350g pack Waitrose Ready-To-Cook Diced Butternut Squash And Sweet Potato (from the chiller)
    • 1 large clove garlic, sliced
    • Pinch saffron
    • 200ml white wine
    • 300ml Cooks' Ingredients Fish Stock
    • ½ x 400g pack Waitrose Frozen Fruits de Mer
    • 220g pack frozen Waitrose 2 Greek Seabass Fillets, defrosted
    • ½ x 20g pack fresh flat-leaf parsley, roughly chopped


    1. Heat half the oil in a large, non-stick saucepan and add the butternut squash and sweet potato. Cook for 3-4 minutes, stirring occasionally until softened. Add the garlic and saffron and cook for a further minute.
    2. Add the wine and simmer until reduced by half. Stir in the stock, cover and simmer for 5 minutes. Stir in the fruits de mer and cook for 6 minutes. Cut the seabass into chunky pieces and stir into the pan. Simmer for about 2 minutes, until opaque and just cooked, then stir in the parsley. Divide between serving bowls and drizzle over the remaining olive oil. Serve with crusty bread.

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    Cook's tips

    Use up the rest of the fruits de mer by pan-frying and tossing through cooked pasta with a squeeze of lemon juice and some chopped parsley.

    Drinks recommendation

    Chivite Gran Fuedo Rosado 2008 Navarra, Spain


    Average user rating

    4 stars