I was never really a fan of stews. There is something about the texture that I just didn't like. Though with my new found experiences in the kitchen over the last year comes a new found appreciation for stews. This stew has a lovely light texture.
Recipe adapted from The CSIRO Total Wellbeing Diet Recipe Book
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, crushed
2 sticks celery, finely sliced
1 bulb fennel, finely sliced
1/2 teaspoon chilli flakes
2 teaspoons mild paprika
1 litre fish or chicken stock
2 x 400g tins chopped tomatoes
2 bay leaves
1 teaspoon sugar
800g mixed seafood (I used mussels, prawns and calamari)
1 tablespoon lemon juice
3 tablespoons chopped flat-leaf parsley
lemon wedges to serve
1. Heat the olive oil in a large saucepan over medium heat and saute the onion, garlic, celery and fennel until soft but not coloured. Stir in the chili and paprika, and saute for a further minute.
2. Add the stock, tomato, bay leaves and sugar. Bring to the boil, then reduce the heat and simmer, uncovered, for 25 minutes.
3. Add the seafood to the pan and submerge it in the liquid. Cover and simmer for 5 minutes until the seafood is just cooked. Gently stir in the lemon juice and parsley, and season to taste. Serve with lemon wedges.