June 03, 2016
Comfort Food, Soups/Stews, Fish,
Snapper, Shellfish, Mussels, Vegetables, Onions, Budget-Friendly, Quick Meals, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"Love all seafood and this recipe from Recipe+ sounds delicious."
Heat oil in a large saucepan over moderate heat and cook and stir onion for 5 minutes or until soft and then add garlic, crumbled stock cubes, the boiling water, pasta sauce and tomato paste and bring to the boil and then reduce heat, simmer for 10 minutes or until sauce is reduced slightly.
Add mussel and fish to pan and simmer, partially covered for 5 minutes or until fish is cooked and mussel pen (discard any shell that don't open after several minutes extra).
Ladle into deep bowls and top with parsley and zest and sprinkle with black pepper and serve stew with lemon wedges and crusty bread and enjoy.
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