Seafood Stew

This is a rich and satisfying seafood stew, which is easy and only uses one pot.

I have used fish, prawns, mussels and scallops, but baby octopus, crabmeat,

or really any other seafood will do -- just be sure to have a variety.

Great for winter nights!



INGREDIENTS  (Serves 4)
1 Tbsp Olive Oil
1 Onion, finely chopped
2 Celery Stalks, sliced
3 Garlic Cloves, crushed
1 Small Red Chilli, finely chopped
1 x 400g Can Diced Tomatoes
1 Cup Fish or Chicken Stock
1/2 Cup Dry White Wine
1 Dried Bay Leaf
1 Tbsp Sweet Paprika (Hungarian)
Pinch of Sugar
1 Large Firm White Fish Fillet, cut into 3cm chunks 
12 Medium Green Prawns, peeled and deveined 
12 Mussels in the Shell, cleaned and bearded
12 Scallops, cleaned and roe cut off  
1/2 Cup Continental Parsley, chopped 
1 Tsp Orange Zest, finely grated ( Lemon is ok too)

To Serve

Warmed Ciabatta Bread or Garlic Bread

I personally love Pane Toscano Pizza Bruschettina,
Spread with a little garlic placed into a 230 C preheated oven for 5 minutes. ( A little parmesan cheese with the garlic is great too!)




METHOD

Heat olive oil in a large heavy-based saucepan over medium-low heat. Add onion, celery, chilli and garlic. Cook for 5 minutes, until soft.

Add tomatoes, stock, wine, paprika, and bay leaf. Bring to the boil. Reduce heat to medium and simmer, partially covered, for 20 minutes. Add sugar.

Add fish to saucepan and simmer for 5 minutes. Add remaining seafood. Cover and cook for 3 minutes. Discard any unopened mussels and the bay leaf

Spoon into bowls and sprinkle with parsley and orange rind.

Serve with bread on the side.

Note: You could add boiled sliced potatoes for an even heartier stew.