Seafood Stew
Recipe: #19733
June 28, 2015
Categories: Mussels, Shrimp, Australian, Sunday Dinner, Gluten-Free, No Eggs, Wine, Canned Tomatoes, more
"From the Australian Women's Weekly, hopefully looking forward to giving it a try, though due to intolerance issues would have to sub the onion with spring onion."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (730.6 g)
- Calories 662.7
- Total Fat - 26.6 g
- Saturated Fat - 6.5 g
- Cholesterol - 221.5 mg
- Sodium - 1119.5 mg
- Total Carbohydrate - 26.2 g
- Dietary Fiber - 4.3 g
- Sugars - 6.3 g
- Protein - 68.4 g
- Calcium - 232.3 mg
- Iron - 14.6 mg
- Vitamin C - 84.6 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Remove the body from the prawns, leaving head and tails intact and devein (personally I would totally peel the prawns).
Step 2
Heat a large saucepan over medium-high heat and cook chorizo for 2 minutes or until golden brown and then remove to a bowl.
Step 3
Add prawns; cook stirring, until slightly golden and just cooked through and then remove to a bowl.
Step 4
Place the tomatoes, onion, capsicum and garlic in a food processor and puree until smooth.
Step 5
Add oil to the pan, then tomato puree mix to the pan and 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.
Step 6
Add the paprika and cook stirring, for a further minute and then pour in the wine and stir for another minute and then add the stock and saffron and bring to a simmer.
Step 7
Return chorizo to the pan and cook for 5 minutes.
Step 8
Drop in the mussels, fish and prawns and simmer, uncovered for 5 minute, stirring occasionally or until mussels have opened and seafood is cooked.
Step 9
Ladle stew into bowls, scatter with parsley and serve with lemon wedges.
Step 10
It is also lovely served with crusty baguette and/or a green salad.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the white fish fillets, make sure they are firm and not too flaky.
- If you are intolerant to onion, you can substitute it with spring onion instead.
- Substitute the onion with spring onion for a milder flavor. Spring onions are much milder than traditional onions and will not overpower the other flavors in the stew.
- Substitute the chorizo sausage with a plant-based sausage for a vegan-friendly option. Plant-based sausages are a great source of protein and are a good alternative to animal-based sausages for those following a vegan diet.
Vegetarian Variation Replace the prawns, mussels, and fish with a mix of mushrooms, eggplant, zucchini, and bell peppers. Omit the chorizo sausage and replace the chicken stock with vegetable stock.
Mediterranean Roasted Vegetables - This dish is a great accompaniment to the Seafood Stew, as it adds a healthy dose of vegetables to the meal. The vegetables are roasted in olive oil, garlic, and herbs, providing a delicious flavor that complements the stew perfectly.
Lemon Garlic Shrimp: This simple yet flavorful dish is the perfect accompaniment to the Seafood Stew. The shrimp is cooked in a lemon garlic butter sauce, giving it a delicious citrus flavor that complements the stew perfectly. It's a quick and easy dish that adds a great burst of flavor to the meal.
FAQ
Q: How long do I need to cook the stew for?
A: The total cooking time for the stew is around 20 minutes. You will need to cook the chorizo for 2 minutes, the prawns for a few minutes, the tomato puree mix for 5 minutes and the chorizo and mussels for 5 minutes. Lastly, you will need to simmer the seafood for 5 minutes.
Q: What ingredients do I need to make this stew?
A: You will need chorizo, prawns, mussels, tomato puree, garlic, onion, red pepper, white wine, chicken stock, bay leaves, smoked paprika, and parsley. You may also need salt and pepper to taste.
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Fun facts:
The paprika used in this recipe is a type of smoked paprika, called Pimentón de la Vera, which is a common ingredient in Spanish cuisine. It was even awarded with a Protected Designation of Origin (PDO) by the European Union in 1998, making it a truly special spice.
The Australian Women's Weekly magazine, where this recipe was originally published, was founded in 1933 and is one of the longest running magazines in the world. It was even a favorite of the late Princess Diana, who was known to be a fan of the magazine's recipes.