Mediterranean Salmon & Prawn Stew
500g boneless salmon pieces
500g raw prawns, peeled, deveined, tails intact
1 lemon, rind finely grated, juiced
1 t fresh thyme leaves
2 T olive oil
2 garlic cloves, sliced
1 celery stick, finely chopped
1 carrot, peeled, finely chopped
1 small fennel bulb, trimmed, finely chopped
1 leek, trimmed, halved, thinly sliced
400g tin baby tomatoes
1 long fresh red chilli, finely sliced
2 T baby capers, drained
4 anchovies, drained, finely chopped
½ C white wine
3 C fish, chicken or vege stock
Salt & pepper
Crusty bread, basil leaves, extra lemon zest, extra baby capers, to serve
- Place the salmon, prawns, lemon rind and juice, and thyme in a bowl and set aside.
- Heat oil in a large pot over a medium heat and add the garlic, celery, carrot, fennel, and leek. Cook with a good pinch of salt for 5 minutes or until softened. Add the tomatoes, chilli, capers, anchovy, wine, and stock bring to the boil. Reduce heat to low and simmer for 30 minutes or until it thickens slightly, and vegetables are tender.
- Add the salmon and prawn mixture and cook for a further 7-10 minutes or until cooked through. Season with salt and pepper.
- Top with the extra lemon zest, extra capers and basil leaves. Serve with crusty bread.
Recipe adapted from taste.com.au
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