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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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i liked the look of this seafood stew so i thought i would post it here so i didn't lose the recipe Ingredients:
1/4 teaspoon saffron thread |
1 tablespoon olive oil |
1 brown onion, finely chopped |
2 garlic cloves, crushed |
1 teaspoon ground paprika |
2 tablespoons thyme leaves |
3 (400 g) cans italian tomatoes, chopped |
1 cup fish stock (or water) |
1 lemon, rind finely grated, juiced |
2 large potatoes, cut into 2cm cubes (desiree) |
500 g boneless white fish, thick cut into 3cm pieces |
12 mussels, cleaned, beards removed |
12 prawns, peeled (green) |
thyme, to serve (extra) |
Directions:
1. Place saffron threads into a bowl. Add 1 tablespoon hot water. Allow to stand for 5 minutes.
2. Heat oil in a large, 8cm deep frying pan over medium heat.
3. Add onion and garlic. Cook for 3 to 4 minutes, stirring, or until tender.
4. Add paprika and thyme. Stir until well combined.
5. Cook for 1 to 2 minutes or until aromatic.
6. Add tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture and potatoes to frying pan. Stir until well combined.
7. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until potatoes are just tender when tested with a skewer.
8. Add fish, mussels and prawns to frying pan. Cover.
9. Cook for 8 to 10 minutes or until seafood is cooked through.
10. Season with salt and pepper.
11. Ladle into large bowls. Top with thyme.
12. Serve.
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