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Rich paprika seafood bowl

Eating healthy isn't all about salad, this fish stew counts as 3 of your 5-a-day and it's low-fat

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 192
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 8
  • Protein 22
  • Fat 7
  • Fibre 4
  • Salt 1.14

Nutrition per serving

  • Calories 192
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 8
  • Protein 22
  • Fat 7
  • Fibre 4
  • Salt 1.14

Ingredients

  • 1 tbsp olive oil
  • 2 onions, halved and thinly sliced
  • 2 celery stalks, finely chopped
  • large bunch flat-leaf parsley, leaves and stalks separated
  • 2-3 tsp paprika
  • 200g roasted red peppers, drained weight, thickly sliced
  • 400g can chopped tomatoes with garlic
  • 400g white fish fillet, cut into very large chunks
  • few fresh mussels (optional)

Tip

If you want to use a slow cooker...
Leave this stew to infuse for longer. Whizz the parsley stalks, half the leaves, oil and seasoning in a food processor. Add this to the onions, celery, paprika, peppers and tomatoes in the slow cooker pot. Cook on Low for 8-10 hours. Nestle the mussels in the sauce and scatter the fish on top. Re-cover and cook on High for 30 mins-1 hour. Discard any unopened mussels, stir the fish into the sauce then serve.

Method

  1. Heat the oil in a pan, then add the onions, celery and a little salt. Cover, then gently fry until soft, about 10 mins. Put the parsley stalks, half the leaves, oil and seasoning into a food processor and whizz to a paste. Add this and the paprika to the softened onions, frying for a few mins. Tip in the peppers and tomatoes with a splash of water, then simmer for 10 mins until the sauce has reduced.

  2. Lay the fish and mussels on top of the sauce, put a lid on, then simmer for 5 mins until the fish is just flaking and the mussels have opened – discard any that stay shut. Gently stir the seafood into the sauce, season, then serve in bowls.

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