Recipe: Classic Seafood Stew

By Daily Mail

Published: 16:08 BST, 24 March 2016 | Updated: 17:03 BST, 7 December 2016

Recipe: Classic Seafood Stew

INGREDIENTS

4 SmartPoints per serving

16 SmartPoints per recipe

Serves 4

Preparation time 20 minutes

Cooking time 20 minutes

1 tablespoon olive oil

1 onion, sliced thinly

3 garlic cloves, chopped

1 fennel bulb, sliced thinly and fronds reserved

A pinch of dried chilli flakes

1 red or orange pepper, sliced

1 yellow pepper, sliced

500 ml gluten free vegetable or chicken stock

400 g can chopped tomatoes

250 g new potatoes, sliced grated zest of ½ orange

200 g firm skinless white fish fillet, cubed

350 g seafood selection, defrosted if frozen

Salt and freshly ground black pepper

Garlic, chilli and fennel imbue this hearty fish stew with the classic flavours of the South of France.

Heat the olive oil in a large, flameproof, lidded casserole and cook the onion, garlic and fennel for 4 minutes, uncovered, over a medium heat, stirring occasionally.

Add the chilli flakes, peppers and 100 ml of the stock. Cover and cook for 5 minutes until the vegetables start to soften.

Tip the tomatoes into the casserole with the rest of the stock, the sliced potatoes and the orange zest. Season, bring to the boil and cook, covered, for 15 minutes, or until the potatoes are tender.

Stir the fish and seafood mix into the casserole and cook gently for 4–5 minutes until the fish is just starting to flake and the seafood is heated through.

Ladle into deep bowls and serve scattered with the fennel fronds.

Cook’s tip Fennel adds a light aniseed-like flavour to this stew.

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