'Cioppino' Summer Seafood Stew

'Cioppino' Summer Seafood Stew

Ingredients

Serves 4

  • 2 tablespoons oil
  • 2 onions, diced
  • 2 potatoes, peeled and cubed
  • 2 tablespoons tomato paste
  • 4 garlic cloves, chopped
  • 2 tablespoons Raptor Naturals Greek Goodness Rub
  • 1/2 cup dry white wine
  • 10 ripe tomatoes, chopped
  • 2 cups vegetable stock
  • 2-3 tablespoons butter
  • 800g live mussels
  • 1 teaspoon salt
  • 200g large prawns, peeled and deveined
  • 200g scallops
  • 200g white fish fillet such as snapper or tarakihi, cut into bite size pieces
  • 1/4 cup plain flour 

Method

  1. Place a large pot over medium heat. Add oil, onion and potatoes. Cook, stirring occasionally for 5 minutes. Stir in the tomato paste 1 tablespoon of Raptor Naturals Greek Goodness seasoning.
  2. Add the wine and turn the heat up to high and cook until the liquid is reduced by half, about 5 minutes. Stir in the tomatoes and vegetable stock and bring to a boil. Reduce to simmer and cover with a lid. Cook for 15 minutes until potatoes are tender.
  3. Meanwhile, scrub the mussels, drain and reserve. Make sure all the seafood is drained and pat dry with a paper towel.
  4. Heat butter in a large frying pan on medium heat and garlic. Cook for 1 minute until garlic is fragrant, then add in the prawns and scallops into the pan in a single layer. Sprinkle with 1/2 tablespoon Raptor Naturals Greek Goodness and season with salt. Saute on medium-high heat for 2 minutes per side until seared. Transfer cooked prawns and scallops to a plate.
  5. Place the flour in a shallow bowl and dredge the fish pieces in flour. Shake to remove any excess flour. Place frying pan back on medium-high heat, adding more butter if required. Add the fish pieces into the pan in a single layer. Sprinkle with 1/2 tablespoon Raptor Naturals Greek Goodness and season with salt. Saute on medium-high heat for 2-3 minutes per side until golden.
  6. Once the potatoes are tender, remove the lid from the pot and add the mussels. Cover and simmer for 5 minutes or until the mussels have opened. Turn off heat and divide into 4 bowls.
  7. Divide the remaining cooked seafood into the bowls, scatter with fresh parsley, serve with lemon wedges and bread for dipping. 

TIP: For a fish stew, simply replace seafood with up to 700g boneless fish pieces, dredged in flour and pan fried in butter until golden. Perfect for when you have plenty of fresh catch.