Seafood Stew Recipe

Name: Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ teaspoon saffron thread; 1 tablespoon olive oil; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 1 teaspoon ground paprika; 2 tablespoons thyme leaves; 3 (400 g) cans Italian tomatoes, chopped; 1 cup fish stock (or water); 1 lemon, rind finely grated, juiced; 2 large potatoes, cut into 2cm cubes (desiree); 500 g boneless white fish, thick cut into 3cm pieces; 12 mussels, cleaned, beards removed; 12 prawns, peeled (green); thyme, to serve (extra)

Servings: persons

¼ teaspoon saffron thread
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 teaspoon ground paprika
2 tablespoons thyme leaves
3 (400 g) cans Italian tomatoes, chopped
1 cup fish stock (or water)
1 lemon, rind finely grated, juiced
2 large potatoes, cut into 2cm cubes (desiree)
500 g boneless white fish, thick cut into 3cm pieces
12 mussels, cleaned, beards removed
12 prawns, peeled (green)
thyme, to serve (extra)

1
Place saffron threads into a bowl.
2
Add 1 tablespoon hot water.
3
Allow to stand for 5 minutes.
4
Heat oil in a large, 8cm deep frying pan over medium heat.
5
Add onion and garlic.
6
Cook for 3 to 4 minutes, stirring, or until tender.
7
Add paprika and thyme.
8
Stir until well combined.
9
Cook for 1 to 2 minutes or until aromatic.
10
Add tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture and potatoes to frying pan.
11
Stir until well combined.
12
Bring to the boil.
13
Reduce heat to medium-low.
14
Simmer, uncovered, for 10 minutes or until potatoes are just tender when tested with a skewer.
15
Add fish, mussels and prawns to frying pan.
16
Cover.
17
Cook for 8 to 10 minutes or until seafood is cooked through.
18
Season with salt and pepper.
19
Ladle into large bowls.
20
Top with thyme.
21
Serve.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¼ teaspoon saffron thread, 1 tablespoon olive oil, 1 brown onion, finely chopped, 2 garlic cloves, crushed, and more.

Yes, Seafood Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions