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It is feasible to throw a festive dinner party without working yourself in to a tizzy.

This seafood stew can conduct its weight and isn\’t too tough to prepare. You just need one sturdy pot in order to smoke, which means less dishes.

You do need to take into account preparation time though.

For the shellfish, keep these things alive and take away the grit by soaking them in slightly chilled salt water for any hour, changing the salt-water twice.

Serve up this stew with bread or rice, understanding that should suffice as a hearty main course.

Ingredients

  • 4 tbsp extra virgin olive oil
  • 2 onions (350g), chopped
  • 1 red bell pepper (150g), diced
  • 3 stalks of celery (180g), diced
  • 1 stalk of leek, (80g), sliced
  • 4 garlic cloves (30g), chopped
  • 30g fresh basil leaves, chopped
  • 30g Chinese celery, chopped
  • 3 flower crabs (450g), cleaned and halved
  • 200ml red wine
  • 1 ear of fresh corn (200g), cut into 2.5cm-thick slices
  • 2 chorizo sausages (180g), cut into 3cm-thick pieces
  • 1 level tbsp of paprika
  • 450ml vegetable stock
  • 2 cans of diced tomato (800g)
  • 300g live flower clams
  • 800g live white clams
  • 230g going green mussels
  • 8 prawns (300g)
  • 1 can of tomato paste (170g)
  • 2 tsp salt

Method

1. In the large sturdy pot, heat the oil over medium heat.

2. Add onion and red bell pepper. Fry for two minutes.

3. Add chopped celery and fry for a few minutes.

4. Add leek, garlic, 50 % of the chopped basil and 50 % of the chopped Chinese celery and fry for a couple of minutes.

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5. Add some flower crabs and fry for a few minutes.

6. Pour in debt wine and stir over the mixture.

7. Add the corn and chorizo. Fry for one minute.

8. Add some paprika and diced tomato and stir to combine.

9. Add the vegetable stock, flower clams, white clams and mussels. Cover and cook for two minutes.

10. Add some prawns and tomato paste. Stir through and cook for an additional pair 2 minutes until cooked through.

11. Season with salt.

12. Discard clams that remain closed.

13. Garnish with remaining chopped basil and Chinese celery. Serve hot.

(Also Read:?Turn this Foolproof Roast Chicken With Vegetables For Christmas)

A form of this story first appeared inside New Paper on December 14, 2017, while using the headline, ‘Hed Chef: Hearty seafood stew to get a festive dinner party’.

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