Calamari & Mussel Stew with Summer Tomatoes2014-09-12
- Servings : 8
- Prep Time : 10m
- Cook Time : 40m
- Ready In : 50m
A fresh recipe using the most of seasonal ingredients. Use whatever fish is on special at your butcher or fishmonger.
- 2 onions, finely chopped
- 1 kg fresh tomatoes, roughly chopped
- 2 cloves garlic, sliced
- 1/2 teaspoon smoked paprika powder
- 150ml white wine
- 300g calamari
- 1 kg mussels
- 200g hake or other white fish, cubed
- 1 basil or parsley, to serve
In a large saucepan, fry the onions with the olive oil until soft and translucent.
Add the garlic and smoked paprika and cook for another minute or two. Stir in the tomatoes and cook for a few minutes. Add the wine; allow to simmer away for a few minutes to cook off the alcohol.(At this point you can freeze or refrigerate the base if required).
Heat up the tomato sauce until just boiling, then add the calamari and cook gently for 35 minutes.
Stir through the mussels and fish, cover and remove from the heat. Leave, covered, for 10 minutes and your fish will be perfectly cooked but not overdone. Serve with crispy lemon chips and crusty fresh bread.