Shrimp and Fish Stew 

Shrimp and Fish Stew
530 kcal

(0)

Difficulty:easy
Preparation:40 min
Ready in:40 min
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1 serving contains (Percentage of daily recommendation)
Calories530 kcal(27%)
Protein60 g(120%)
Fat22 g(28%)
Carbohydrates23 g(9%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER

Ingredients

For servings

2 tablespoonsolive oil
1large onions finely chopped
2 clovesgarlic minced
2 sticksCelery finely chopped
1large carrots peeled and finely diced
2 cupscanned, chopped tomatoes
2 cupstomato passata
3 cupslow-sodium fish stock
2 cupsskinless Salmon fillet cubed
2 cupspeeled Prawn deveined
1lemons thinly sliced to garnish
2 tablespoonsflat-leaf parsley chopped
salt
freshly ground peppers

Directions

1 Heat the olive oil in a large saucepan set over a medium heat until hot. Add the onion, garlic, celery, carrot, and a pinch of salt, sweating for 6 - 8 minutes until softened.
2 Stir in the chopped tomatoes, passata, and stock, bringing the soup to a simmer. Once simmering, cook for a further 10 minutes.
3 Add the salmon and prawns, stir well, and cook steadily for a further 6 - 8 minutes until the fish is firm and the prawns are pink and tender.
4 Season the soup to taste with salt and pepper. Ladle into bowls and garnish with parsley and lemon slices.
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