Rich paprika seafood bowl
Eating healthy isn't all about salad, this fish stew counts as 3 of your 5-a-day and it's low-fat
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Low-fat
3 of 5-a-day
- Heat the oil in a pan, then add the onions, celery and a little salt. Cover, then gently fry until soft, about 10 mins. Put the parsley stalks, half the leaves, oil and seasoning into a food processor and whizz to a paste. Add this and the paprika to the softened onions, frying for a few mins. Tip in the peppers and tomatoes with a splash of water, then simmer for 10 mins until the sauce has reduced.
- Lay the fish and mussels on top of the sauce, put a lid on, then simmer for 5 mins until the fish is just flaking and the mussels have opened - discard any that stay shut. Gently stir the seafood into the sauce, season, then serve in bowls.
IF YOU WANT TO USE A SLOW COOKER...
Leave this stew to infuse for longer. Whizz the parsley stalks, half the leaves, oil and seasoning in a food processor. Add this to the onions, celery, paprika, peppers and tomatoes in the slow cooker pot. Cook on Low for 8-10 hours. Nestle the mussels in the sauce and scatter the fish on top. Re-cover and cook on High for 30 mins-1 hour. Discard any unopened mussels, stir the fish into the sauce then serve.
Per serving
192 kcalories, protein 22g, carbohydrate 12g, fat 7 g, saturated fat 1g, fibre 4g, sugar 8g, salt 1.14 g
Recipe from Good Food magazine, February 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/5162/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 1 tbsp olive oil
- 2 onions , halved and thinly sliced
- 2 celery stalks, finely chopped
- large bunch flat-leaf parsley , leaves and stalks separated
- 2-3 tsp paprika
- 200g roasted red peppers , drained weight, thickly sliced
- 400g can chopped tomatoes with garlic
- 400g white fish fillet, cut into very large chunks
- few fresh mussels (optional)
Buy ingredients
Search Good Food
One of the quickest desserts we have, and one of our favourites. A simple take on crème brulée
7
ratings
Get the free BBC Good Food app
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Low-fat
3 of 5-a-day
Ingredients
- 1 tbsp olive oil
- 2 onions , halved and thinly sliced
- 2 celery stalks, finely chopped
- large bunch flat-leaf parsley , leaves and stalks separated
- 2-3 tsp paprika
- 200g roasted red peppers , drained weight, thickly sliced
- 400g can chopped tomatoes with garlic
- 400g white fish fillet, cut into very large chunks
- few fresh mussels (optional)
Per serving
192 kcalories, protein 22g, carbohydrate 12g, fat 7 g, saturated fat 1g, fibre 4g, sugar 8g, salt 1.14 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
29 January 2008
Aidan Recipe commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
07 February 2008
kes rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
08 February 2008
Daisy commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
25 June 2008
honeybee rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
21 September 2009
Jane rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
21 February 2010
jax rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
19 July 2010
JohannaH91 rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
10 February 2013
Lorraine rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.