Spicy Seafood Stew

    Spicy Seafood Stew


    55 people made this

    A great seafood stew based on prawns and white fish, seasoned with sherry, chilli and coriander. Serve with crusty bread for sopping.

    Serves: 6 

    • 1/4 cup olive oil
    • 4 stalks celery
    • 1/2 onion, diced
    • 3 carrots, diced
    • 3 cloves garlic, diced
    • 1 (400g) tin stewed tomatoes
    • 2 1/2 cups (625ml) water
    • 1 cup (250ml) white wine
    • 1 cup (250ml) fish stock
    • 1/4 cup sherry
    • 2 chicken stock cubes
    • 1/2 teaspoon chilli flakes
    • salt and pepper to taste
    • 1/2 bunch coriander
    • 250g medium prawns - peeled and deveined
    • 250g white fish, cut into small chunks

    Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

    1. Heat the oil in a large pot over medium heat. Mix in the celery, onion, carrots and garlic. Cook and stir until onion is tender. Stir in the tomatoes, water, wine, fish stock and sherry. Dissolve stock cubes in the stew and season with chilli flakes, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 hour.
    2. Mix the coriander, prawns and fish into the stew. Continue cooking 5 minutes, or until prawns are opaque and fish is easily flaked. Remove from heat and allow to sit 10 minutes before serving.

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