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Seafood, pepper, tomato & saffron stew
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1 tbsp chilli-infused olive oil
6 shallots, sliced
1 bulb fennel, roughly chopped
2 red peppers, deseeded, cut into small chunks
2 cloves garlic, crushed
½ x 4g pack Cooks’ Ingredients Saffron
300ml Cooks’ Ingredients Fish Stock
400g can chopped tomatoes
400g pack frozen essential Waitrose Cooked Seafood Selection
25g pack flat leaf parsley, chopped
1. Heat the oil in a large saucepan and fry the shallots, fennel and peppers for 6-8 minutes until beginning to colour, adding the garlic for the last couple of 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.
To spice up this dish, serve with a pot of Marine Gourmet Rouille, a spicy, garlicky sauce that’s great spooned into the stew at the table or spread onto toasted baguette.
Typical values per serving:
2 of your 5 a day/low fat
This recipe was first published in July 2018.