zoom Seafood, pepper, tomato & saffron stew

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    Seafood, pepper, tomato & saffron stew

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    Seafood, pepper, tomato & saffron stew

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4


    1 tbsp chilli-infused olive oil
    6 shallots, sliced
    1 bulb fennel, roughly chopped
    2 red peppers, cut into small chunks
    2 cloves garlic, crushed
    ½ x 4g pack Cooks’ Ingredients Saffron
    300ml Cooks’ Ingredients Fish Stock
    400g can chopped tomatoes
    2 x 200g pack Essential Cooked Seafood Selection
    25g pack flat leaf parsley, chopped 


    1. Heat the oil in a large pan and fry the shallots, fennel and peppers for 6-8 minutes until beginning to colour, adding the garlic for the last 2 minutes. Crumble the saffron into 1 tbsp boiling water in a small bowl.

    2. Add the fish stock and tomatoes to the pan and bring to a gentle simmer. Cover and cook for 15 minutes.

    3. Stir in the saffron liquid, frozen seafood and parsley, and cook for a further 5 minutes until bubbling and piping hot. Season and serve.

    Cook’s tip To spice up this dish, serve with a pot of Marine Gourmet French Rouille, a spicy, garlicky sauce that can be stirred into the stew at the table (and is just as good spread onto a toasted baguette).

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