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  • 4servings
  • 20minutes
  • 192calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp olive oil

  2. 2 onions , halved and thinly sliced

  3. 2 celery stalks, finely chopped

  4. large bunch flat-leaf parsley , leaves and stalks separated

  5. 2-3 tsp paprika

  6. 200g roasted red peppers , drained weight, thickly sliced

  7. 400g can chopped tomatoes with garlic

  8. 400g white fish fillet, cut into very large chunks

  9. few fresh mussels

Instructions Jump to Ingredients ↑

  1. Heat the oil in a pan, then add the onions, celery and a little salt. Cover, then gently fry until soft, about 10 mins. Put the parsley stalks, half the leaves, oil and seasoning into a food processor and whizz to a paste. Add this and the paprika to the softened onions, frying for a few mins. Tip in the peppers and tomatoes with a splash of water, then simmer for 10 mins until the sauce has reduced.

  2. Lay the fish and mussels on top of the sauce, put a lid on, then simmer for 5 mins until the fish is just flaking and the mussels have opened - discard any that stay shut. Gently stir the seafood into the sauce, season, then serve in bowls.

  3. IF YOU WANT TO USE A SLOW COOKER...

  4. Leave this stew to infuse for longer. Whizz the parsley stalks, half the leaves, oil and seasoning in a food processor. Add this to the onions, celery, paprika, peppers and tomatoes in the slow cooker pot. Cook on Low for 8-10 hours. Nestle the mussels in the sauce and scatter the fish on top. Re-cover and cook on High for 30 mins-1 hour. Discard any unopened mussels, stir the fish into the sauce then serve.

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