Seafood Stew Recipe
30 mins
4 people
Rich in Omega 3
Seafood Stew cooked in just one pot, this satisfying main brings together fresh white fish, mussels and prawns. Try Now!!
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  • 1 tbsp olive oil
  • 1 large onion, finely sliced
  • 1 garlic clove, finely chopped
  • 1 1/2 tsp smoked paprika
  • 400g tin chopped tomatoes
  • 600ml chicken stock
  • 450g (14 1/2oz) skinless white fish fillets, such as cod or haddock, chopped into large chunks
  • 175g (6oz) raw peeled king prawns
  • 200g (7oz) mussels, cleaned and debearded (discard any that don’t close when firmly tapped)
  • small bunch flat-leaf parsley, leaves roughly chopped
  • crusty bread and butter, to serve (optional)


  • Heat the oil in a heavy-based pan with a lid. Add the onion and cook for 5 mins, or until softened. Stir in the garlic and paprika, cook for 2 mins, then pour in the tomatoes and stock; season. Bring to the boil, then reduce to a simmer for 10 mins.

  • Add the fish chunks and continue cooking for 2 mins. Add the prawns and mussels, then cover and cook for 3 mins. Discard any mussels that haven’t opened, then scatter over the parsley.

  • Spoon into shallow bowls and serve with crusty bread and butter, if you like.

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