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Rich paprika seafood bowl

Rich paprika seafood bowl

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A star rating of 3.8 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Eating healthy isn't all about salad, this fish stew counts as 3 of your 5-a-day and it's low-fat

  • Easily doubled
  • Easily halved
  • Freezable (3 of 5-a-day)
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal192
fat7g
saturates1g
carbs12g
sugars8g
fibre4g
protein22g
low insalt1.14g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, February 2008

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A star rating of 3.8 out of 5.11 ratings
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