Seafood stew

YOU WILL NEED

1 tbsp olive oil 1 large onion, finely sliced 1 garlic clove, finely chopped 1 ½ tsp smoked paprika 400g tin chopped tomatoes 600ml chicken stock 450g skinless white fish fillets, such as cod or haddock, chopped into large chunks 175g raw peeled king prawns 200g mussels, cleaned and debearded Small bunch of flat-leaf parsley, leaves roughly chopped Crusty bread and butter, to serve

DIRECTIONS

Heat the oil in a heavy-based pan with a lid. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic and paprika, cook for 2 minutes, then pour in the tomatoes and stock. Season. Bring to the boil, then reduce to a simmer for 10 minutes.

Add the fish chunks and continue cooking for 2 minutes. Add the prawns and mussels, then cover and cook for 3 minutes. Discard any mussels that haven’t opened, then scatter over the parsley.

Spoon into shallow bowls and serve with crusty bread and butter, if you like.

Recipe and image courtesy of Tesco, realfood.tesco.com