Seafood Stew made with Tomato Paste

Seafood Stew made with Tomato Paste

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.

cooking sketch (COOK TIME: 60+ min)

cooking sketch Medium

4 people


Prawn stock

  • 1 tsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
  • 8 raw tiger prawns (in shells)
  • 2 spring onion ( thinly sliced)
  • 1 clove garlic (finely chopped)
  • 2 tbsp parsley stalks (roughly chopped)
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup dry white wine
  • Salt for seasoning

Fish stew

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

Enjoy Mutti’s delicious seafood stew with tomato

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Seafood Stew made with Tomato Paste: Method

prawn stock

  1. Clean and de-vein the prawns. Set aside the prawn meat in the fridge, keeping the shells and heads for the stock.
  2. 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.
  3. Add Mutti® Double Concentrated Tomato Paste (Doppio Concentrato) and deglaze with wine, cook away the alcohol then cool for 2-3 minutes. Add 1/2 cup 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.
  4. Strain through a metal sieve and reserve the juices.

fish stew

  1. 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.
  2. Add the reserved prawn stock, Mutti® Crushed Tomatoes (Polpa) and 1.5 cup 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.
  3. The sauce can be cooled and refrigerated until you are ready to cook the fish. It will keep in the fridge for 24 hours.
  4. 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.

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Also made with: Double concentrated tomato paste

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