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Summer seafood stew with parsley lemon pesto
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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 almonds, chopped
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.
Typical values per serving: