Seafood stew

Hearty stews, with tantalising food combinations, can elevate comforting dishes into something more special

Seafood Stew

by Liz O'Keefe |
Published on

Serves 4

600g Maris Piper potatoes, peeled

1 tbsp butter

1 tbsp olive oil

2 garlic cloves, peeled and chopped

1 onion, peeled and thickly sliced

400g tin tomatoes

600ml fish stock or water

6 strands of saffron

200g cooked prawns

200g cooked mussels

100g cooked squid rings

2 tbsp pickled cockles

zest and juice of 1 lemon

2 tbsp flat-leaf parsley, chopped

sea salt and black pepper

Chop the potatoes into approximately 6cm chunks and set aside. In a large saucepan, heat the butter and oil, then sauté the garlic and onion together for 7-8 mins until very soft. Mix in the tomatoes, fish stock, potatoes and saffron, and bring to the boil. Season with salt and pepper. Simmer for 15 mins until the potatoes are tender.

Mix in the prawns, mussels, squid, cockles and the lemon zest and juice, then simmer, covered, for 10 mins, making sure the shellfish is piping hot. Stir in the parsley, and serve.

More stew recipes are in the February 2022 issue of LandScape magazine...

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