Seafood stew in rich tomato bisque with chargrilled sourdough

Seafood stew in rich tomato bisque with chargrilled sourdough

Our Mutti Polpa Finely Chopped Tomatoes are the perfect base for this tomato bisque, bringing a fresh flavour and rich texture to complement the flavours of the seafood in this dish.

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

30 min (COOK TIME: 30 min)


4 servings


  • 400 g A Bag of Seafood Mix (defrosted)
  • 250 g Mussels
  • 1 Large Onion (finely chopped)
  • 2 Garlic Cloves
  • 400 g Mutti Polpa Finely Chopped Tomatoes
  • 2 Bay Leaves
  • 1 Large Celery Stalk
  • Pinch of Cayenne
  • Salt/Black Pepper (to taste)
  • Olive Oil

To Serve:

  • Fresh Sourdough Bread
  • Lemon
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  1. Cook the mussels as per instructions on the pack. Once ready, sieve and separate the mussels from their juices (make sure there are no shell bits left in the juices) and keep both aside in separate bowls.
  2. In a saucepan with olive oil soften the onion, celery and garlic (2-3 minutes), then add the tin of Mutti Polpa Finely Chopped Tomatoes and bring to a boil.
  3. Add the juices from the mussels (fish stock alternative) to the saucepan, then add the cayenne and season to taste.
  4. Cook for 10 minutes, then using a hand blender make the bisque. Once ready, sieve the tomato bisque to make it a smooth, runny consistency.
  5. Place the bisque back on the hob, add the seafood mix and cook through for 10 minutes.
  6. Finally add the cooked mussels, 1/4 of the lemon and bay leaves, cover with the lid and set aside for 5 minutes.
  7. Meanwhile make some sourdough toasts. Preheat the grill pan or oven grill.
  8. Drizzle the slices of sourdough with olive oil on both sides and place on the hot grill pan.
  9. Once ready serve with the seafood stew with tomato bisque.

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Also made with: Polpa

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