Spicy Seafood Stew

    Recipe Picture:Spicy Seafood Stew
    2

    Spicy Seafood Stew

    (66)
    1hour35min


    56 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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (66)

    Reviews in English (57)

    by
    24

    This is a delicious soup. I used chicken broth and still added a bouillon cube, which gave a richer flavor. Cut back 1/2 on the red pepper since my husband doesn't like too much "hot" and added 1/2 lb of scallops as well. Didn't have fresh cilantro so used dried in moderation. I used a good quality rather dry white wine as the sherry adds enough sweetness. Thanks  -  03 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    22

    I made this last night- it was fantatstic. I added fresh chopped clams, extra cod and a can of sweet corn. I kept the cilantro to a minimum because I am not a big fan, and the stew still had unbelievable flavor. Thanks for the recipe!  -  13 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    20

    To all reviewers who were confused how people could have such vastly different opinions on the same taste. Everyone is different. It takes all kinds to make life interesting. We are not all born from the same mother or cut from the same cloth or shaped with the same mold. Viva La Difference. It's just like lamb. You either Hate it or you Love it. Very rarely is there an indifferent. I just happen to know the one man in Washington state who stands in that middle. LOL. Anyway. I am going to go and make my own fish stew recipe right now. I will post it when I am satisfied with it, and I am certain that there will be people who think there is too much of this, not enough of that, and what the heck were you thinking making this waste of food product.... It's all good. XD  -  17 Jan 2011  (Review from Allrecipes USA and Canada)

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