Hearty Seafood Stew

Hearty-Seafood-Stew-Hedy-Khoo-TNP-The-New-Paper

This seafood stew is overflowing with fresh ingredients and the best part is, you only need one pot so less washing up is required. Served with bread or rice, this stew will make a hearty main course. 

Ingredients

4 tbsps extra virgin olive oil

2 onions (350 g), chopped

1 red bell pepper (150 g), diced

3 stalks of celery (180 g), diced

1 stalk of leek, (80 g), sliced

4 garlic cloves (30 g), chopped

30 g fresh basil leaves, chopped

30 g Chinese celery, chopped

3 flower crabs (450 g), cleaned and halved

200 ml red wine

1 ear of fresh corn (200 g), cut into 2.5cm-thick slices

2 chorizo sausages (180 g), cut into 3 cm-thick pieces

1 level tbsp of paprika

450 ml vegetable stock

2 cans of diced tomato (800 g)

300 g live flower clams

800 g live white clams

230 g live green mussels

8 prawns (300 g)

1 can of tomato paste (170 g)

2 tsps salt

Directions

1In a large sturdy pot, heat the oil over medium heat.

2Add onion and red bell pepper. Fry for 2 mins.

3Add chopped celery and fry for 2 mins.

4Add leek, garlic, half of the chopped basil and half of the chopped Chinese celery and fry for 2 mins.

5Add the flower crabs and fry for 5 mins.

6Pour in the red wine and stir through the mixture.

7Add the corn and chorizo. Fry for 1 mins.

8Add the paprika and diced tomato and stir to mix.

9Add the vegetable stock, flower clams, white clams and mussels. Cover and cook for 2 mins.

10Add the prawns and tomato paste. Stir through and cook for another 2 mins until cooked through.

11Season with salt.

12Discard clams that remain closed.

13Garnish with remaining chopped basil and Chinese celery. Serve hot.