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Seafood stew


Seafood stew

Seafood stew

S. Wongkaew

Make sure you've got plenty of crusty bread to mop up the delicious sauce in this gorgeous seafood stew infused with smoked hot paprika.

Use a firm white fish like cod or ling or you could even try oily fish like salmon or tuna.

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Yield: 6 servings


  • 1/4 cup of olive oil
  • 1 chorizo sausage
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp saffron threads, soaked in 2 Tbsp cold water
  • 1/4 cup dry white wine
  • 600ml fish stock
  • 1 red capsicum, sliced into strips
  • 6 tomatoes, seeds removed and diced
  • 1 tsp tomato paste
  • 300g firm white fish (like cod), skin removed, cut into 2cm pieces
  • 12 medium green prawns, peeled, vein removed, tails intact
  • 12 mussels, scrubbed with beards removed
  • 2 Tbsp finely chopped flat-leaf parsley
  • 1/4 cup whole egg mayonnaise
  • 1/2 clove of garlic, grated
  • Sea salt and freshly ground black pepper for seasoning
  • Fresh, crusty bread for serving


  1. Heat oil in a saucepan over medium heat and fry chorizo until crisp. Transfer to a plate lined with paper towel to drain and cool slightly. Slice and set aside.
  2. Add onion and cook for 2-3 minutes or until translucent. Add garlic and paprika and cook for a few seconds. Add the wine, saffron and its soaking liquid and allow it to cook off for 2 minutes. Add stock and bring to boil.
  3. Reduce heat to low and return chorizo to frypan with capsicum, tomatoes, tomato paste, fish, prawns, mussels and parsley. Simmer for 5 to 6 minutes or until fish is cooked through. Season with salt and pepper to taste.
  4. Mix together mayonnaise and grated garlic in a small bowl. Set aside.
  5. Divide amongst serving bowls and top with a dollop of garlic mayonnaise. Serve with fresh bread for mopping up the sauce.

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