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Seafood stew


Ingredients

  • 1tbs olive oil
  • 1 small leek, sliced
  • ½ red capsicum, sliced
  • 400g tin diced tomatoes peeled and chopped
  • 2 cups fish or chicken stock
  • 2 medium potatoes peeled and chopped
  • 8 green medium prawns, peeled
  • 2 tubes squid, sliced
  • 200g firm white fish, cut into bite-sized pieces
  • 8 clams
  • 2 tbs chopped parsley
  • salt and pepper, to season

Method

  1. Heat the oil in a saucepan or casserole dish over medium heat. Fry the leek, capsicum and garlic until soft then add the tomatoes and stir to combine. Add the stock and potatoes, bring to the boil then reduce the head and cover with a lid. Simmer for 10 to 15 minutes. Add the seafood to the stew, return the lid and cook for a final 5 minutes. Season with salt and pepper and add the parsley. Divide the stew between 2 bowls and serve with warm, crusty bread. Serves 2.
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