Tomato and Seafood Stew - 2 servings
- 2 tbsp olive oil
- 2 onions, chopped
- 2 cloves garlic, chopped
- 1 fennel bulb, finely chopped
- 1 leek, finely chopped
- 250g tomatoes
- 250g tomato puree
- 2 sweet red capsicum, cut into chunks
- 1 red chili, de-seeded and finely chopped
- 1 tsp fennel seeds
- 150ml fish stock
- 650g mixed frozen seafood parsley
|Step 1: Heat 2 tbsp oil in a large pan and add onion, garlic, leek and fennel and gently sautee for about 10 minutes, until soft.
|Step 2: Add cherry tomatoes, tomato puree, red capsicum, chili, fennel seeds and fish stock. Cook on low for 40 minutes.
|Step 3: Add fish, shellfish, seasoning and cook for another 15-20 mins.
|Step 4: Sprinkle on chopped parsley at the end.