Yield
4 Servings
Prep Time
mins
Cook Time
mins
Difficulty Level
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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
01.

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

02.

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

03.

Add chopped celery and fry for 2 mins.

04.

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

05.

Add the flower crabs and fry for 5 mins.

06.

Pour in the red wine and stir through the mixture.

07.

Add the corn and chorizo. Fry for 1 mins.

08.

Add the paprika and diced tomato and stir to mix.

09.

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

10.

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

11.

Season with salt.

12.

Discard clams that remain closed.

13.

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

ABOUT THE CHEF: Hedy Khoo is the columnist for The New Paper’s HED CHEF which features Asian cuisine and recipes. You can follow Hedy on her Instagram account @hedchefhedykhoo for more of her culinary adventures.

Recipe: Hedy Khoo / Photo: The New Paper

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