zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Rich Seafood Stew

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Rich Seafood Stew

    Serve in large, shallow bowls with chunks of crusty white bread.

    • Preparation time: 30 minutes
    • Cooking time: About 1 hour
    • Total time: About 1 ½ hours 60 minutes 30 minutes

    Serves: 6

    Ingredients

    • ½ tsp saffron strands
    • 6 tbsp extra virgin olive oil
    • 2 onions, finely chopped
    • 3 mixed peppers, deseeded and cut into chunks
    • 2 x 400g cans chopped tomatoes with chopped herbs
    • 500ml Waitrose Cooks’ Ingredients Fish Stock
    • 4 tbsp sun-dried tomato paste
    • 500g new potatoes, halved if large
    • 1.25kg mixed white fish, such as cod or halibut, from the fish service counter
    • 250g fresh or frozen raw peeled prawns
    • 145g tub Waitrose Green Basil Pesto

    Method

    1. Crumble the saffron into a small bowl and add 2 tablespoons boiling water. Leave to stand while you make the stew.
    2. Meanwhile, heat the oil in a large saucepan. Add the onions and peppers, and cook gently for 15 minutes, stirring frequently until softened.
    3. Tip in the tomatoes, then add the fish stock and tomato paste. Bring to the boil, then reduce the heat to a gentle simmer. Add the saffron, soaking liquid and potatoes, season and cover with a lid. Cook gently for about 20 minutes until the potatoes are tender.
    4. Remove the skin and any bones from the fish and cut into large pieces. Pat dry on kitchen paper and season lightly all over. Stir the prawns into the stew, then layer the white fish pieces on the surface. Gently push the pieces into the juices, then cover and cook over the lowest heat for 20-25 minutes until the fish is just cooked through. Check the seasoning and ladle into dishes. Serve the fresh green basil pesto in a little dish separately, so everyone can stir as much as they like into their bowl of stew.

    Your recipe note

    Edit your recipe note

    Cook's tips

    You can prepare this in advance up to the end of step 3. Cool and chill in a large container. Return to the pan and heat through before adding the fish and completing the recipe.

    Comments

    Average user rating

    4 stars