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    Summer seafood stew with parsley lemon pesto

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    Summer seafood stew with parsley lemon pesto

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 4

    Ingredients

    2 tbsp olive oil
    1 medium red onion, chopped
    3 sticks celery, chopped
    1 large carrot, chopped
    1-2 cloves garlic, crushed
    2 fresh bay leaves
    ¼ tsp saffron strands
    400g can chopped tomatoes
    600ml fish stock
    150ml dry white wine
    200g firm white fish fillet, such as cod or brill, cubed
    150g frozen essential Waitrose Cooked Seafood Selection, defrosted according to pack instructions
    200g frozen raw peeled prawns, defrosted according to pack instructions
    200g frozen scallops, defrosted according to pack instructions

    FOR THE PESTO
    15g flat leaf parsley
    1 preserved lemon (rind only, flesh discarded)
    2 cloves garlic
    1 red chilli, seeded and chopped
    2 tbsp extra virgin olive oil
    50g Love Life Almonds, chopped
     

    Method

    1. Heat the oil in a medium pan, and cook the onion, celery and carrot together for 5 minutes until softened. Add the garlic, bay leaves and saffron, and cook for 1 minute. Stir in the chopped tomatoes, fish stock and wine. Bring to the boil and simmer for 10 minutes.

    2. Meanwhile, make the pesto. Place all the pesto ingredients in a blender and pulse to make a thick paste. Season and set aside.

    3. Add the cubed cod to the pan. Simmer gently for 3-4 minutes, then add the seafood, bring to the boil and simmer for a couple of minutes until everything is cooked through and piping hot. Check the seasoning and discard the bay leaves.

    4. Serve the stew in warmed bowls with a spoonful of the pesto on top, along with salad and chunks of good Italian bread such as focaccia.  

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