Thickened with rice instead of the traditional roux, this is an easy and delicious one-pot version of a classic New Orleans-style stew.
¼ cup olive oil
1 brown onion, diced
1 green capsicum, diced
2 stalks celery, diced
3 cloves garlic, roughly chopped
2 tbsp tomato paste
½ tsp each smoked paprika, cumin and dried thyme
¼ tsp cayenne pepper
2 bay leaves
1 tsp salt
1 cup brown rice
1 can (400g) whole peeled tomatoes
1½ litres unsalted vegetable, fish or chicken stock
300g okra, trimmed and cut into 2cm slices
500g monkfish fillets, cut into 5cm pieces
500g green king prawns, peeled and de-veined
500g mussels, scrubbed and de-bearded
Heat the oil in a large cast-iron casserole dish over medium heat and fry the onion, capsicum, celery and garlic for about 10 minutes until fragrant. Add the tomato paste, spices, bay leaves, salt and rice and stir to combine. Add the whole tomatoes and stock, cover and simmer for 30 minutes, stirring occasionally. Add the okra and simmer for a further 20 minutes, stirring more frequently.
Stir through the monkfish pieces and after about 1 minute stir through the prawns, mussels and butter. Cook for a further 3 minutes until the mussels open and the seafood is cooked through. Adjust seasoning and serve.
Photography by William Meppem. Food preparation by Maxwell Adey. Styling by Hannah Meppem.