Creamy Prawn & Cod Stew with Fresh Herbed Tomatoes

A creamy seafood stew with tender cod, juicy prawns, and potatoes simmered in broth and milk, finished with a bright tomato-parsley-lemon topping.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Step 2

Peel and small dice onions. Peel and mince garlic.

Step 3

Preheat a large pot over medium-high heat. Once the pot is hot, add oil and swirl to coat the bottom.

Step 4

Add onion and garlic to the pot; cook, stirring occasionally, until soft, about 5 minutes.

Step 5

Meanwhile, wash, dry, and chop the potatoes into quarters.

Step 6

Add flour and spices to the pot; cook, stirring frequently, until fragrant, about 1 minute.

Step 7

Gradually add broth, whisking constantly to avoid lumps.

Step 8

Add potatoes and bring the soup to a boil. Reduce heat to a simmer, cover, and cook for 5 minutes.

Step 9

Meanwhile, cut the cod into 1-inch pieces. Add cod to the pot, cover, and simmer 5 more minutes.

Step 10

Wash and small dice tomatoes; place in a medium bowl.

Step 11

Add shrimp to the pot, cover, and cook until cod is opaque and shrimp is pink, 5–6 minutes.

Step 12

Meanwhile, wash and shave parsley leaves off the stems; discard the stems and mince the leaves; add to the bowl with the tomatoes. Wash and juice lemons into the bowl, add oil and stir to combine. Set aside.

Step 13

Add milk to the pot, stir to combine, and cook until heated through, 4–5 minutes.

Step 14

To serve, divide soup between bowls and top with tomato-parsley mixture. Enjoy!