High protein, omegas, fibre, spice, fragrance & low in fat. What’s not to like? This Spanish-style seafood stew uses up kitchen cupboard basics plus mixed seafood you might have in the freezer. Even better, you can cook it all in one pot, so there is minimal washing up!
Preparation: Approx. 15-20 mins
Cooking time: Approx. 40 mins
Flat leaf-parsely, finely chopped
2 plump garlic cloves, crushed
Juice of 1/2 lemon and zest from whole lemon
Coconut oil to cook with extra virgin olive oil to serve
2 red onions
2 sweet potatoes, cubed
1tsp sweet paprika
1/4 tsp cayenne pepper
400g can chopped tomatoes
200ml stock made with Bouillon powder
500g mixed fish chunks
200g raw prawns
400g can of cooked chickpeas
Milled Chia seeds to thicken the sauce
Ground flaxseed to serve
Melt coconut oil in a deep pan. Brown the chopped red onion & crushed garlic for about 5 mins & then add the sweet potato chunks. Cook on a low-medium heat for a further 5 mins.
Add the lemon juice. Then the canned tomatoes & stock. Season with salt, pepper & chickpeas & simmer with the lid on for 15 mins until the potatoes are cooked.
Add the prawns & fish chunks & gently stir in (be gentle to not break up the fish. Lower the heat & put the lid back on. Cook for about a further 8 mins then add the milled chia seeds to help thicken the sauce.
To serve: scatter with chopped fresh parsley & ground flaxseed.
Serving suggestion: serve with a glug of extra virgin olive oil & toasted rye or sourdough bread.
Don’t forget you can find my favourite recipes in my FREE eBook here.