Name: Mediterranean-style seafood stew
Cook time: 335 min
Total time: 335 min
Yield: 6
Ingredients: 1 onion, diced; 1 stalk celery, finely diced; 2 tins diced whole peeled tomatoes; 1 red capsicum, diced; 2 clove garlic, sliced; 1 teaspoon thyme leaves, chopped; 1 litre fish stock; 400 gram prawns in the shell; 250 gram white fish, diced; 250 gram salmon, skinned, boned and diced; 1 tin white cannellini beans; sea salt, cracked pepper, capers and parsley to serve; Garlic and herb bread; 1 french bread stick; 50 gram butter; 2 clove garlic, finely chopped; 1 tablespoon chopped fresh herbs, such as rosemary, thyme and parsley

Ingredients

1 onion, diced

1 stalk celery, finely diced

2 tins diced whole peeled tomatoes

1 red capsicum, diced

2 clove garlic, sliced

1 teaspoon thyme leaves, chopped

1 litre fish stock

400 gram prawns in the shell

250 gram white fish, diced

250 gram salmon, skinned, boned and diced

1 tin white cannellini beans

sea salt, cracked pepper, capers and parsley to serve

Garlic and herb bread

1 french bread stick

50 gram butter

2 clove garlic, finely chopped

1 tablespoon chopped fresh herbs, such as rosemary, thyme and parsley

Method

Mediterranean-style seafood stew

1.Combine the onion, celery, one tin of tomatoes, capsicum, garlic, thyme, stock and half the prawns in a large lidded casserole dish or slow cooker. Cook at 160°C for 3 hours in the oven or 4 hours on medium in the slow cooker.

2.Remove the prawns with a slotted spoon and squeeze out any prawn meat from the shells, then add prawn meat back to the broth (discard shells).

3.Add the remaining tin of tomatoes and prawns, fish, salmon and drained beans, season well and continue to cook for a further 1 hour in the oven or 1½ hours in the slow cooker or until the fish is cooked.

4.Garnish with capers and garlic and herb bread and sprinkle with parsley.

Garlic and herb bread

5.Combine butter, garlic and herbs.

6.Slice a French stick into chunky pieces and spread with the butter, then cook in a preheated oven at 180°C for 4-5 minutes until golden and toasted.

This is a way of making the fish stock as you go. You end up sacrificing half the prawns but the result is a great flavour. The toasted garlic and herb bread is perfect for mopping up the juices.
Note

Women's Weekly Food

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