Mediterranean Seafood Stew

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50 min

4 Servings

A healthy and hearty dish that is popular in the Mediterranean and Middle East - where the fisherman's 'catch of the day' is used to create this splendid stew!  Slow cooked in a base of Levantish Harissa Paste, fresh tomatoes and vegetables. 

Generous chunks of white fish fillet, soft mussels, and succulent king prawns provide the delicious seafood kick in this dish. However they are only added towards the end! The real star of this dish is the slow cooked stew base which is packed with flavour from sauteed onions, carrots, celery and harissa. 

A healthy meal packed with flavour for all the seafood lovers out there! Feel free to use any types of seafood, however for the fish we suggest sticking with any white fish. Garnish with parsley, lime and most importantly serve with a healthy side of warm crusty sliced ciabatta bread to scoop the stew up! Enjoy!

Ingredients

  • 250g Basa Fillets

  • 350g King Prawns

  • 100g Mussels (Optional)

  • 120g Levantish Harissa Paste 

  • 2 Medium Onions 

  • 2 Carrots

  • 2 Celery Sticks

  • 2 Tbsp. Extra V. Olive Oil

  • 1/2 Tsp. Salt

  • 2 Cubes Chicken Stock

  • 500ml Water (Warm)

  • Parsley (Chopped)

1

Use a blender (or finely dice) onions, carrots and celery sticks 

2

In a large saucepan pour in olive oil, and then once warm put in onion-carrot-celery mix. Sautee for 5 mins on medium heat, stirring regularly until onions are slightly browned. Add a dash of water and cover saucepan for 10 mins on low heat.

3

Uncover and increase to medium heat. Add in 1/2 Tsp. salt and a full jar of Levantish Harissa Paste (120g). Stir and cook for a few mins. Add a dash of water again, and cover saucepan for 10 mins on low heat.

4

Drop the chicken stock cubes in 500ml boiled water and stir. Uncover pan, increase to medium heat. Add in chicken stock mix and leave to simmer until stew thickens and liquid reduced a little (5 to 10 mins)

5

Add in seafood and leave to cook in uncovered pan for a further 5 mins.

6

Remove saucepan from heat, garnish with a sprinkle of chopped parsley. Serve with sliced warm ciabatta (and a dash of olive oil on the bread). Or alternatively serve with another bread of your choice!