Another gem from Bill Granger’s Sydney Food cookbook. I made this seafood stew for dinner one day and had enough for lunch during the week – which was fabulous! I must be PSYCHIC – I seem to have leftovers sitting in the fridge whenever I am stricken with some idiot bug.
Unlike other stews, this one does not have a robust taste and is, instead, very light on the palate. It’s tomato-based which makes me very happy because we all know how tomatoes and I have this crazy love affair going on. ❤ TOMATOES. Nom nom nom.
Mr Thick gave this dish a thumbs up and it does not even have any chicken, beef or pork, species that he considers meat. Which means that he must have been really impressed.
I had adapted this recipe because the husband does not eat any mussels or clams. Can somebody tell him what he is missing out on? He also does not eat any raw fish. NO SASHIMI. Oh, the tragedy.
Adapted from Bill Granger’s Sydney Food
What you need:
- Extra virgin olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, crushed
- 1 small red chili, finely chopped
- 3 tablespoons of parsley, finely chopped
- 1/2 cup white wine
- 3-4 tomatoes, chopped
- 1 teaspoon orange zest
- 15 prawns, peeled and deveined
- 12 scallops, cleaned and deveined
- 1 pack of mixed seafood (I got it from Cold Storage)
- Heat oil in a wok over medium heat. Add onion and fry for 5 minutes or until translucent
- Add garlic and chili and fry for another minute
- Add the parsley and stir for 20 seconds, and then add the wine before bringing to a boil
- Add canned and fresh tomatoes, and zest. Reduce to low heat and cook for 25 minutes under a lid
- Add prawns, scallops and mixed seafood and cook until prawns and scallops are opaque
- Spoon stew into bowls and sprinkle with some parsley.
Is this recipe healthy or what? Yums.