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    About this recipe: A wonderful seafood stew! Serve with warm, crusty bread for mopping up every last drop!

    Serves: 14 

    • 175g (6 oz) butter
    • 2 onions, chopped
    • 2 cloves garlic, minced
    • 1 bunch fresh parsley, chopped
    • 2 (400g) tins whole plum tomatoes
    • 2 (500g) tubs chicken stock
    • 2 bay leaves
    • 1 tablespoon dried basil
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • 225ml (8 fl oz) water
    • 300ml (12 fl oz) white wine
    • 675g (1 1/2 lb) large fresh prawns, peeled and deveined
    • 675g (1 1/2 lb) sea scallops
    • 18 small clams
    • 18 mussels, cleaned and debearded
    • 200g (7 oz) crab meat
    • 675g (1 1/2 lb) cod fillets, cubed

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Over medium low heat, melt butter in a large stockpot, then add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
    2. Add tomatoes to the pot (break them down a little as you add them). Add chicken stock, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
    3. Stir in the prawns, scallops, clams, mussels, crab meat and cod. Bring to the boil. Lower heat, cover and simmer 5 to 7 minutes until clams and mussels open (discard any that do not open). Ladle into bowls and serve with warm, crusty bread!
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