Sicilian Seafood Stew
- 2 tins of chopped tomatoes
- ½ cup white wine (optional)
- ½ cup stock (any kind)
- 1-2 cloves of garlic
- ½ red capsicum, sliced into bite sized pieces
- Dry or fresh chilli to taste (optional)
- 1 can of canelinni beans
- Juice of ½ lemon
- 1/3 cup chopped parsley
- Cracked pepper to taste
- Aprox 300 grams seafood sliced into bite sized pieces (fish, prawns, squid, etc)
- Combine tomatoes, wine, stock, garlic, capsicum and chilli in dutch oven or saucepan. Bring to a simmer.
- When the tomato mix is simmering and the capsicum is soft, add diced seafood and beans to the sauce.
- When the seafood is cooked (should be only 2 or 3 minutes), add lemon juice, cracked pepper and parsley.
- Serve in bowls with crusty bread.
- Do not add the seafood until the tomato base is the consistency you want. If it is too thick, add some extra stock. If it is too thin, add some tomato paste or allow it to simmer further before adding the seafood.
- If you would prefer to serve this meal as a soup rather than a stew, simply add additional stock at the beginning of the cooking process.
- Most seafood will cook at roughly the same rate if it is cut to the same size, but you do need to use your judgement. Fish is cooked when it becomes opaque and flakes, prawns when they colour pink, and squid when it curls and turns white. If you are unfamiliar with cooking seafood, you may prefer to try this with a singly type of seafood, so you have more control. As a guide for how to cut your fish so it cooks evenly, have a look at a pre-made seafood marinara mix at your supermarket or fish monger. Those mixes are designed so that all the seafood will take the same time to cook.
- For a smoother stew or soup, omit the beans, and puree the tomato based before adding the seafood, or use passata instead of tinned tomatoes.
* Please note that all quantities are approximate, and you should adjust amounts according to your tastes.