Name: Julie Goodwin’s seafood stew
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 12 (500g) uncooked medium king prawns; 100 grams chorizo, chopped quite small; 400 grams can crushed tomatoes; 1 medium (150g) brown onion, peeled, cut into quarters; 1 medium (200g) red capsicum, seeded, cut into large pieces; 3 cloves garlic, peeled; 2 tablespoons extra virgin olive oil; 2 teaspoons smoked paprika; 1 cup (250ml) white wine; 1 litre (4 cups) chicken stock; ¼ tsp saffron threads; 1 kg pot-ready live mussels (see Julie's tip); 600 grams firm white fish fillets, chopped coarsely; ½ cup loosely packed fresh flat-leaf parsley, chopped coarsely; 2 medium (280g) lemons, cut into wedges

Julie Goodwin’s seafood stew

Prawns, mussels and chorizo in a smoky tomato sauce.

Serves 4

Prep

30M

Cook

30M

Total

If you’re after for a hearty dinner, then try Julie Goodwin’s flavourful seafood stew recipe.

If you loved Julie’s seafood stew, try one of our favourite winter warming stews and casseroles.

Ingredients

12 (500g) uncooked medium king prawns

100 grams chorizo, chopped quite small

400 grams can crushed tomatoes

1 medium (150g) brown onion, peeled, cut into quarters

1 medium (200g) red capsicum, seeded, cut into large pieces

3 cloves garlic, peeled

2 tablespoons extra virgin olive oil

2 teaspoons smoked paprika

1 cup (250ml) white wine

1 litre (4 cups) chicken stock

¼ tsp saffron threads

1 kg pot-ready live mussels (see Julie's tip)

600 grams firm white fish fillets, chopped coarsely

½ cup loosely packed fresh flat-leaf parsley, chopped coarsely

2 medium (280g) lemons, cut into wedges

Method

Remove body shell from prawns, leaving heads and tails intact. Devein prawns.

Heat a large saucepan over medium-high heat. Cook chorizo for about 2 minutes or until golden brown. Remove to a bowl, leaving oil in pan.

Add prawns; cook, stirring, until slightly golden and just cooked through. Remove to a bowl.

Place the tomatoes, onion, capsicum and garlic in a food processor and purée until smooth. Add oil to the pan, then capsicum mixture. Cook, stirring, for about 5 minutes or until most of the moisture has evaporated. The mixture will start to crackle and become more paste-like when ready. Add the paprika and cook, stirring, for a further minute.

Pour in wine and stir for a minute. Add the stock and saffron; bring to a simmer. Return chorizo to the pan; cook for 5 minutes. Drop in mussels, fish and prawns; simmer, uncovered, for 5 minutes, stirring occasionally, or until mussels have opened and seafood is cooked.

Ladle stew into bowls; scatter with parsley and serve with lemon wedges. It’s lovely with crusty baguette and a green salad, too.

Not suitable to freeze or microwave.

Julie’s tip: Pot-ready mussels are available in bags from some fish shops. They have been scrubbed and beards removed, saving you time. If unavailable, scrub and clean small black mussels.
Note