- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onion, halved and thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 celery stalks, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- large bunch flat-leaf parsley, leaves and stalks separated
- 2-3 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 200g roasted red pepper, drained weight, thickly sliced
- 400g can chopped tomato with garlic
- 400g white fish fillet, cut into very large chunks
- few fresh mussels (optional)
Once regarded as the poor relation of the shellfish family because of their small size and…
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.