Supercharged Cataplana-Style Seafood Stew Recipe
This Portuguese-inspired seafood stew is full of delicious flavours and fibre-rich vegies. It’s the perfect one-pot wonder for mid-week meals. This stew makes for an easy cook and clean so you can have more time to put your feet up.
- 1 tbsp extra-virgin olive oil
- 2 brown onions, finely chopped
- 2 celery stalks, thinly sliced
- 1 garlic clove, crushed
- 400mL tin coconut cream
- 500mL good-quality fish stock
- 350g sweet potato, peeled & cut into 1cm cubes
- 1 cup fresh or thawed frozen peas
- 500g firm white fish, such as perch or cod, pin-boned, skin removed & cut into large chunks
- 24 mussels, scrubbed well, beards removed
- Salt & pepper, to taste
- 2 tbsp chopped flat-leaf parsley leaves, to garnish
- Heat olive oil in large saucepan over medium heat. Sauté onion for 3 mins, or until it starts to soften, then add celery and garlic and cook for a further 1–2 mins.
- Stir in coconut cream, stock and sweet potato. Bring to boil, then reduce heat and simmer for 20 mins, or until sweet potato is soft when pierced with a fork.
- Stir in peas and fish and cook for 3 mins, or until fish is just opaque.
- Add mussels and cook for a further 3 mins, or until mussels have popped open.
- Season to taste with sea salt and freshly ground black pepper. Serve in deep bowls with parsley scattered over.
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