Scallop, shrimp and vegetable stew recipe

  • Serves 4
  • 20 mins to prepare and 1 hr 30 mins to cook
  • 550 calories / serving
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152290 scallop shrimp stew HERO

Preheat the oven to 170°C.

In a casserole pan, heat the oil over a moderate heat and add the scallops and prawns and saute with the garlic for six minutes until lightly browned. Set aside.

Add the onions, potatoes, celery, carrots, tomatoes, bay leaves and stock, season and bring to the boil then turn down to a simmer with the lid on for one hour. Carefully remove the vegetables and reserve and bring to the boil to reduce the fish stock by half. Add the wine and reduce by half again, add the cream, scallops, prawns and mushrooms, sugar snaps and simmer for 15 minutes, season.

Add the vegetables back in an mix through and serve piping hot sprinkled with chopped parsley.

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  • Ingredients

  • 3tbsp olive oil
  • 12-15 large fresh scallops, halved
  • 12-15 large prawns, peeled
  • 2 cloves garlic, crushed
  • 2 carrots, peeled and diced
  • 4 baby onions, peeled and halved
  • 100g button mushrooms of mixed mushrooms
  • 2 beef tomatoes, skins removed and quartered
  • 8 new or baby potatoes
  • 2 celery sticks, cut into small pieces
  • 1 small handful of sugar snap peas
  • 300ml dry white wine
  • 2tbsp flat leaf parsley, finely chopped
  • 2 bay leaves
  • 500ml fish stock
  • 150ml double cream
  • salt
  • pepper
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  • Energy 2290kj 550kcal 27%
  • Fat 32g 46%
  • Saturates 14g 70%
  • Sugars 12g 13%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 22.8g Protein 33.1g Fibre 5.6g

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