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Ingredients
6 servings
2 TBpsOLIVE OIL
1SWEET ONION
FINELY CHOPPED
3 STICKSCELERY
FINELY CHOPPED
BULB FENNEL
SMALL, FINELY CHOPPED
3CLOVES GARLIC
MINCED
1RED CHILLI
DESEEDED & CHOPPED
1.5 CUPWHITE WINE
CAN PELATI TOMATOES
1 jarTOMATO PASSATA
0.5 jarwater
1POTATO
PEELED & CHOPPED INTO SMALL CUBES
1Cod
10shrimp
deveined, frozen
10calamari rings
frozen
10Mussels frozen
6scallops
Medium, frozen
2 CUPSFISH STOCK
ORGANIC
salt
pepper
to taste
Instructions
Step 1
HEAT OIL IN A HEAVY BOTTOM POT.
Step 2
ADD IN THE CHOPPED ONION, CELERY, FENNEL, CHILI AND GARLIC. ALLOW TO SWEAT AND SOFTEN OVER MEDIUM HEAT (ABOUT 5 MINS).
Step 3
ADD IN THE WINE. PASSATA, WATER, PELATI TOMATOES, STOCK AND CHOPPED POTSTOES. BRING TO A ROARING BOIL FOR FIVE MINUTES.
Step 4
COVER AND LOWER HEAT - LET COOK FOR 20 MORE MINUTES.
Step 5
ADD IN THE COD AND LET COOK FOR 3-5 MINS.
Step 6
ADD IN THE REST OF THE FISH AND LET COOK FOR ANOTHER 10 MINS.
Step 7
SERVE IN A SHALLOW BOWL WITH FRESH TOASTED BREAD, DRIZZLED WITH OLIVE OIL
Notes
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