Seafood Tomato Stew Recipe

Italian cuisine · 1020 calories

Seafood Tomato Stew recipe

About this recipe

A hearty pescatarian dinner featuring a medley of seafood simmered in a rich tomato and herb sauce. Perfect for those seeking a flavorful and satisfying solution to dinner planning.

Ingredients

  • 250 ml Critida Lemon Infused Olive Oil 250Ml
  • ( Natoora Italian Large Yellow And Green Pepper
  • 400G Natoora Organic British Leeks
  • 250G Garlic 250g
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • - Rosemary Rosmarinus Officinalis Herb Garden Plant
  • - Thyme Bunched Herb
  • 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
  • - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
  • 130 g Essential Organic Italian Tomato Puree Double Concentrate 130G
  • 750 Ml Alto De Bayna Barrica Red Wine, 750Ml
  • 60G Terre Exotique Cheeselovers Pepper, 60G
  • 200G Picard - Breaded Shrimp
  • 50G Picard Chopped Flat Parsley
  • 200G Russells Tempura King Prawns
  • 500G Picard Shelled Pacific Mussels
  • 300G Hls Msc Hake Skin On Fillet Portions
  • 1 Bunch Spring Onions 1 Bunch
  • 10G Top-Op Bay Leaves 10g
  • - Mill & Mortar Finishing Salt Flakes Gift Set
  • 300G Picard Msc Scallops With Tomato & Rosemary

Instructions

  1. 1. Heat 1/3 cup olive oil in a large skillet over medium heat. Add 6 chopped scallions, 1 diced pepper, 2 sliced leeks, 1 tablespoon minced garlic, and 1 diced onion. Sauté until softened, about 5 minutes.
  2. 2. Stir in 2 bay leaves, 1 teaspoon rosemary, 1 teaspoon thyme, 1 pound diced tomatoes, 1 pound tomato sauce, and 1 pound tomato puree. Add 2 cups red wine, salt, and pepper to taste. Bring the mixture to a boil.
  3. 3. Reduce the heat to low and let the sauce simmer for 1 hour, stirring occasionally to prevent sticking.
  4. 4. Add 2 king prawns, 18 mussels, 1/2 pound shrimp, 1/2 pound scallops, and 1 pound hake to the skillet. Cover and cook for 10-15 minutes, or until the seafood is fully cooked and the mussels have opened.
  5. 5. Remove the bay leaves and garnish the stew with 1/3 cup chopped parsley. Serve hot with crusty bread or over rice for a complete meal.