Seafood Stew by Silvia Colloca

Made with Double concentrated tomato paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.

(COOK TIME: 60+ min)

Medium

4 people

Ingredients

Prawn stock

  • 1 teaspoon of Mutti Double Concentrate Tomato Paste
  • 8 raw tiger prawns (in shells)
  • 2 spring onion thinly sliced
  • 1 clove garlic finely chopped
  • 2 tablespoons of roughly chopped parsley stalks
  • 2 tablespoon of extra-virgin olive oil
  • dry white wine (150 ml)
  • Salt for seasoning

Fish stew

  • 2 tins of 400 g Mutti Polpa Finely Chopped Tomatoes
  • Cleaned mussels (500 g)
  • Vongole (500 g)
  • 3 pieces Ling fish, cut into cm (400 g)
  • Prawn meat from earlier
  • 1 small red chili, finely chopped
  • 1/4 piece red capsicum, in one
  • 3 tablespoons of extra-virgin olive oil
  • 2 cloves garlic skin on, bashed with the side of a knife
  • 2 tablespoons of finely chopped parsley stalks
  • dry white wine (150 ml)
  • Chopped parsley, to serve
  • Grilled sourdough bread, to serve

Method

  1. Prawn stock:
  2. Clean and de-vein the prawns. Set aside the prawn meat in the fridge, keeping the shells and heads for the stock.
  3. Heat the olive oil in a medium sized pan, add spring onion, parsley stalks, prawn heads and shells and stir-fry over medium heat for 2 minutes. Add the garlic and cook for 30 seconds or until it smells fragrant - but be careful as it easily burns.
  4. Add Mutti Double Concentrate Tomato Paste and deglaze with wine, cook away the alcohol then cool for 2-3 minutes. Add 150ml of water and stir well. Try to mash the prawn heads with a fork, as you stir, to release the most flavour. Season with salt and cook for 10 minutes.
  5. Strain through a metal sieve and reserve the juices.
  6. Fish stew:
  7. Heat the oil in a large pot. Add garlic, chili and parsley stalks and stir well. Add the white wine and cook over medium heat for 2-4 minutes or until the alcohol evaporates.
  8. Add the reserved prawn stock, Mutti Polpa and 400ml of water. Stir well and season with salt. Cook over medium-low heat for 30 minutes with the lid on. The stew should be reduced by a third - if it hasn’t, cook for a further 10 minutes with the lid off.
  9. The sauce can be cooled and refrigerated until you are ready to cook the fish. It will keep in the fridge for 24 hours.
  10. Before you are ready to serve bring the sauce to simmer and remove the capsicum quarter. Add the mussels and vongole, cover with a lid and steam until open. Add the ling and prawns, cook for 30 seconds then turn off the heat and cover with a lid, to allow the residual heat to continue cooking the fish for a few minutes, while you get the bowls and grill the bread. Serve in individual bowls, piping hot with grilled sourdough and chopped parsley.

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Also made with: Double concentrated tomato paste


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