Name: Rich paprika seafood bowl
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
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 pepper drained weight, thickly sliced; 400g can chopped tomato with garlic; 400g white fish fillet, cut into very large chunks; few fresh mussels (optional)

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Rich paprika seafood bowl

Rich paprika seafood bowl

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.8 out of 5.11 ratingsRate

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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

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A star rating of 3.7 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

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 pepper

drained weight, thickly sliced
400g can chopped tomato

with garlic
400g white fish

fillet, cut into very large chunks
few fresh mussels

(optional)

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Nutrition: per serving

kcal200
fat7g
saturates1g
carbs11g
sugars8g
fibre5g
protein21g
salt0.3g

low

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.

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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