Portuguese seafood stew

Name: Portuguese seafood stew
Cook time: 2 h 30 min
Yield: 4
Cuisine: Portuguese
Ingredients: 1/4 teaspoon saffron threads; 1 leek, white part only, rinsed well and chopped into 1 cm (½ inch) pieces; 1 chorizo sausage, halved and sliced; 1/2 teaspoon smoked paprika; 1 red capsicum (pepper), trimmed, seeded and chopped into 1.5 cm (⅝ inch) pieces; 400 g (14 oz) tin chopped tomatoes; 60 ml (2 fl oz/¼ cup) white wine; 600 g (1 lb 5 oz) large raw king prawns (shrimp), peeled and deveined, leaving the tails intact; 500 g (1 lb 2 oz) thick white fish fillets, chopped into 3–4 cm (1¼–1½ inch)chunks; 2 tablespoons snipped chives; crusty bread, to serve; green salad, to serve

October 2, 2012

easyTime:2 hours +Serves:4

A recipe from the Good Food collection.

Ingredients

1/4 teaspoon saffron threads
1 leek, white part only, rinsed well and chopped into 1 cm (½ inch) pieces
1 chorizo sausage, halved and sliced
1/2 teaspoon smoked paprika
1 red capsicum (pepper), trimmed, seeded and chopped into 1.5 cm (⅝ inch) pieces
400 g (14 oz) tin chopped tomatoes
60 ml (2 fl oz/¼ cup) white wine
600 g (1 lb 5 oz) large raw king prawns (shrimp), peeled and deveined, leaving the tails intact
500 g (1 lb 2 oz) thick white fish fillets, chopped into 3–4 cm (1¼–1½ inch)chunks
2 tablespoons snipped chives
crusty bread, to serve
green salad, to serve

Method

Step 1
Place the saffron in a small bowl, cover with 1 tablespoon very hot water and leave to infuse for 10 minutes.
Step 2
Put the leek, chorizo, paprika, capsicum, tomatoes and wine in a slow cooker. Add the saffron water and mix together well.
Step 3
Cover and cook on low for 6 hours.
Step 4
Add the prawns and fish, then cover and cook on high for a further 30 minutes, or until the prawns and fish are cooked through.
Step 5
Ladle the stew into wide shallow serving bowls and sprinkle with the chives. Serve with crusty bread and a green salad.