Shrimp and Fish Stew
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 2 Tbsps olive oil
- 1 large onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 2 sticks Celery (finely chopped)
- 1 large carrot (peeled and finely diced)
- 2 cups canned, chopped Tomatoes
- 2 cups tomato passata
- 3 cups low-sodium fish stock
- 2 cups skinless Salmon fillet (cubed)
- 2 cups peeled Prawn (deveined)
- 1 lemon (thinly sliced to garnish)
- 2 Tbsps flat-leaf parsley (chopped)
- salt
- freshly ground peppers
Preparation steps
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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