Fish & Mussel Stew
Created by ImPat on June 3, 2016
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #23940
Ingredients
- 12 tablespoons oil (vegetable oil, or olive oil)
- 1 yellow onion, finely chopped
- 2 large (8 grams) vegetable bouillon cubes
- 1.25 litres water (boiling, 5 cups)
- 1 jar (500 gram) tomato pasta sauce
- 1/2 cup tomato paste
- 500 grams mussels (black mussels, scrubbed and de-bearded)
- 250 grams snapper fish (firm white boneless fish fillets cut into 2cm pieces)
- 1/3 cup parsley, chopped
- 1 tablespoon finely grated lemon zest
- Lemon wedges, to serve
- Crusty bread, to serve
How to Make
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Step 1: 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.
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Step 2: 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).
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Step 3: 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.
Nutritional Facts
- Serving Size: 1 (431.1 g)
- Calories 620.1
- Total Fat - 46.4 g
- Saturated Fat - 6.6 g
- Cholesterol - 60.9 mg
- Sodium - 949.1 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 3.4 g
- Sugars - 9.5 g
- Protein - 30.6 g
- Calcium - 109.4 mg
- Iron - 6.7 mg
- Vitamin C - 27.4 mg
- Thiamin - 0.3 mg