Seafood Stew with Borlotti Beans and Tomato

AuthorAppsCategory

Ingredients

  ¼ cup olive oil
  3 spring onions
  1 fennel bulb
  2 garlic cloves
  1 sprig rosemary
  1 pinch saffron
  800 g cans borlotti beans
  800 g tomatoes
  1kg mussels
  16 green prawns
  Parsley to serve
  Crusty bread

Preparation

1

Heat the oil in a deep frying pan over medium heat. Add spring onion and fennel, cook for a minute, then add the garlic and rosemary and cook for 30 seconds. Add saffron and stock, if using, and simmer until reduced by half. Add beans and tomato, stir to combine, and cook, stirring regularly, for five minutes. Season. Add mussels and prawns; cover with a lid and cook for five minutes or until the prawns are just cooked. To serve, scatter seafood stew with parsley and reserved fennel fronds and drizzle with extra oil.

Related Recipes

Ingredients

  ¼ cup olive oil
  3 spring onions
  1 fennel bulb
  2 garlic cloves
  1 sprig rosemary
  1 pinch saffron
  800 g cans borlotti beans
  800 g tomatoes
  1kg mussels
  16 green prawns
  Parsley to serve
  Crusty bread

Directions

1

Heat the oil in a deep frying pan over medium heat. Add spring onion and fennel, cook for a minute, then add the garlic and rosemary and cook for 30 seconds. Add saffron and stock, if using, and simmer until reduced by half. Add beans and tomato, stir to combine, and cook, stirring regularly, for five minutes. Season. Add mussels and prawns; cover with a lid and cook for five minutes or until the prawns are just cooked. To serve, scatter seafood stew with parsley and reserved fennel fronds and drizzle with extra oil.

Seafood Stew with Borlotti Beans and Tomato

Leave a Reply

Your email address will not be published.