Use prawns, calamari, mussells and fish in this tomato-based stew with the taste of the Mediterranean.
Ingredients
2 Tbsp | Olive oil |
1 | Red onion |
3 | Garlic cloves |
2 | Celery stalks |
½ cup | White wine |
400 g | Chopped tomatoes |
3 cups | Chicken stock |
12 | Mussels (Main) |
2 | Calamari tubes (Main) |
2 cups | Cooked rice |
250 g | White fish (Main) |
12 | Prawns (Main) |
1 pinch | Salt & freshly ground pepper |
1 cup | Parsley |
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- Heat the olive oil in a large saucepan and gently cook chopped onion, chopped garlic and finely sliced celery for 10 minutes or until celery starts to soften.
- Increase heat and add wine, allow to boil and reduce by half.
- Add chopped tomatoes and stock or water and bring back to the boil.
- Add cleaned and debearded mussels, then cover and leave for 2 minutes until mussels have opened.
- Add the calamari tubes cut into rings, prawns and fish and gently cook, without stirring, until fish and prawns are opaque.
- Season to taste with salt and pepper, scatter with parsley and serve.