• 6servings
  • 60minutes
  • 233calories

Rate this recipe:

Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 2-3 tbsp olive oil

  2. 1 med onion, peeled and sliced

  3. 2 celery stalks, chopped

  4. 1 yellow and 1 orange pepper, deseeded and roughly chopped

  5. 2 cloves garlic, peeled and finely chopped

  6. 500g (1lb) potatoes, peeled and cut into small cubes

  7. 150ml ( 1/4 pint) dry white wine

  8. 1 tsp smoked paprika

  9. Pinch of cayenne pepper

  10. 1 fish stock cube

  11. 200g (7oz) raw peeled king prawns

  12. 350g (12oz) sea-bass fillets, cut into big chunks

  13. 4-5 large plum tomatoes, skinned, quartered and deseeded

  14. 1 tablespoon fresh chopped parsley Extra olive oil, fresh chopped parsley, fresh chopped garlic

Instructions Jump to Ingredients ↑

  1. Heat 2 tbsp of oil in a large sauté pan. Add the onion and celery and sauté for a few mins. Add the peppers for a couple of mins and then the garlic and potato cubes.

  2. Turn up the heat, pour in the wine and sprinkle in the paprika and cayenne. Let the mixture simmer for a few mins, until the liquid is nearly reduced by half.

  3. Add the fish stock cube and 600ml (1 pint) hot water. Simmer for 10 mins or until the potato is just cooked.

  4. Add the prawns, sea bass, tomatoes (halved again if large) and parsley. Reduce the heat and simmer for a few mins, stirring gently once.

  5. Serve drizzled with more olive oil and sprinkled with parsley and more fresh chopped garlic and lemon zest, if you like. Serve with crusty bread.


Send feedback