chilli seafood stew
How to make chilli seafood stew recipe
Serves 2
Total cooking time 30 minutes
Ingredients:
2 tablespoons olive oil
1 red onion, cut into slim wedges
1 small red chilli, deseeded and thinly sliced
1 garlic clove, sliced
250 g (8 oz) potatoes, peeled and cubed
200 g (7 oz) ready-prepared squid rings
150 ml (¼ pint) water
400 g (13 oz) can chopped tomatoes
150 ml (¼ pint) white wine
3 tablespoons sun-dried tomato paste
2 tablespoons chopped sun-blush tomatoes in oil, drained
2 tablespoons thyme leaves
250 g (8 oz) live mussels, scrubbed and debearded
175 g (6 oz) red mullet fillets, skinned and cut into chunks
crusty bread, to serve (optional)
Method:
Heat the oil in a large frying pan, add the onion, chilli and garlic and cook over a medium heat for 5–8 minutes until pale golden and softened. Add the potatoes and squid rings and cook for a further 2 minutes.
Pour over the measurement water, chopped tomatoes, wine and tomato paste and stir well.
Add the sun-blush tomatoes and thyme and cook for 8 minutes.
Meanwhile, sort through the mussels, discarding any that don’t shut when tapped.
Add the red mullet to the pan and stir gently through, then add the mussels, cover and bring to the boil. Cook for 5–7 minutes, shaking the pan occasionally until the fish is cooked through and the mussels have opened. Discard any that remain closed. Serve with warm crusty bread to mop up the juices, if liked.
For seafood, chilli & tomato pan-fry, heat 1 tablespoon olive oil in a frying pan, add 1 small roughly chopped onion and cook for 2 minutes.
Add a 400 g (13 oz) can chopped tomatoes, ½ teaspoon dried chilli flakes, 150 ml (¼ pint) white wine and a 300 g (10 oz) pack seafood selection and bring to the boil. Reduce the heat, cover and simmer for 5 minutes until piping hot. Serve with crusty bread. Total cooking time 10 minutes.
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