Seafood Stew with tomato
Delicious 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
Enjoy Mutti’s delicious seafood stew with tomato
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Enjoy Mutti’s delicious seafood stew with tomato
Seafood Stew with tomato: Method
- Prawn stock:
- Clean and de-vein the prawns. Set aside the prawn meat in the fridge, keeping the shells and heads for the stock.
- 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.
- 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.
- Strain through a metal sieve and reserve the juices.
- Fish stew:
- 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.
- 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.
- The sauce can be cooled and refrigerated until you are ready to cook the fish. It will keep in the fridge for 24 hours.
- Before you are ready to serve the seafood stew with tomato, 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 this seafood stew tomato dish in individual bowls, piping hot with grilled sourdough and chopped parsley.
