A lovely one-pot dish that retains all its goodness and flavours from the Mediterranean sea. This one-pot wonder is the ultimate comfort food for those rainy days.
Add the olive oil, paprika, saffron strands and thyme to the fish and prawns and toss together gently but thoroughly. Set aside to marinate.
Place the butter in a large, heavy-based wok and melt gently. Add the flour to the butter and whisk in thoroughly to make sure that there are no lumps.
Gradually add 500ml diluted tomato juice, whisking thoroughly. Bring to the boil, stirring constantly until the mixture thickens, then simmer.
Add the Stock Pot and whisk in well until thoroughly dissolved. Simmer gently, whisking often, for 3–5 minutes.
Add in the marinated fish to the Stock Pot mixture. Shake the pan to coat the fish.
Gently simmer for around 4–5 minutes until the fish and seafood has been poached. As the fish and prawns cook they turn from translucent to opaque. Do not allow to boil.
Sprinkle the basil over the fish stew and shake the pan to work it in. Top with the blanched carrot and celery strips. Transfer to a serving dish. Garnish with the fresh basil sprigs and serve at once.
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