15
INGREDIENTS
- 3 tablespoons olive oil
- 50g salted butter
- 1 chopped red onion
- 2 chopped spring onions
- 3 garlic cloves (chopped)
- 1 can whole tomatoes
- 50g tomato paste
- 2 tablespoons chopped parsley
- sugar to taste
- 2 teaspoons fish spice
- 1 teaspoon lemon and black pepper seasoning
- 1½ cups fish/vegetable/chicken stock
- 1 tablespoon fish sauce
- 1 teaspoon crushed chillies (optional)
- 400g clams
- 400g mussels
For the sautéed prawns
- 1kg prawns
- drizzle of olive oil
- 1 tablespoon butter per batch
- fish spice
METHOD
- To a large pot, add olive oil, butter, onions and spring onions. Sauté for 5 minutes.
- Add garlic cloves, can of whole tomatoes, tomato paste, parsley, sugar to taste, fish spice, stock/broth, lemon and black pepper seasoning and fish sauce.
- Cook on medium heat for 20 minutes.
- Add crushed chillies if using, then clams and mussels. Simmer for 10 minutes. Taste the sauce and adjust seasoning accordingly.
- Sautéed Prawns: season the prawns with fish spice. Add olive oil and butter to a hot pan, add the prawns and sauté for 2 minutes, 1 minute each side.
- To serve, add stew to a bowl and top with sautéed prawns. Garnish with fresh chopped coriander/parsley or microgreens. Serve with a crusty bread of choice.