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Seafood and Dill Stew

MyCookbook Recipe Database
MyCookbook Member: Carmen
Recipe Category: Seafood
Recipe Preparation Level: moderate
    250g (8oz) squid hoods
    1kg (2lb) boneless fish fillets
    1kg (2lb) small mussels
    3/4 cup dry white wine
    1 sm onion, chopped
    1 clove garlic, chopped
    2 tbls oil
    2 med leeks, chopped
    3 cloves garlic, crushed, extra
    1/2 cup dry white wine, extra
    2 x 400g (11oz) cans tomatoes
    1/3 cup tomato paste
    pinch ground saffron
    2 tbls chopped fresh dill
    1 tsp sugar
    500g (1lb) uncooked prawns, shelled

    Cut squid into rings. Cut fish into lge chunks. Scrub mussels, remove beards. Heat wine, onion and garlic in large pan, add mussels, cook, covered, over high heat about 5 mins or until mussels open; drain, reserve liquid.
    Heat oil in lge pan, add leeks and extra garlic, cook, stirring, until leeks are soft. Add reserved mussel liquid, extra wine, undrained crushed tomatoes, paste, saffron, dill and sugar, simmer, uncovered, 10 mins. Add squid, fish and prawns, simmer 5 mins, add mussels, stir until seafood is tender.
    Serves 8.

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