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Time to make:
30 mins (Hands-on time: 10 mins, Cooking time: 20 mins)
$4.70 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 small fennel bulb, fronds reserved, bulb thinly sliced
1 leek, halved, sliced
2 garlic cloves, chopped
1 teaspoon chilli flakes
2 x 400g cans no-added-salt chopped tomatoes
2 medium potatoes, peeled, diced
juice of 2 lemons, plus 2 pieces of peel
600g frozen mixed seafood (marinara mix)
400g can no-added-salt kidney beans, rinsed, drained
2 tablespoons chopped coriander leaves, to garnish
4 slices crusty wholegrain bread, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Heat the olive oil in a large saucepan over medium heat. Cook fennel and leek for 5 minutes, stirring, or until softened. Add chopped garlic and chilli flakes and cook for 30 seconds, or until fragrant.
Step 2Add the tomatoes, potatoes, lemon juice and peel to pan with 1 cup of water. Bring to the boil. Cook for 10 minutes, until potato is just tender. Add seafood mix and kidney beans. Reduce heat and simmer for 5 minutes, or until seafood is cooked through.
Step 3Ladle the stew into 4 deep serving bowls and garnish with coriander and reserved fennel fronds. Serve seafood stew with crusty wholegrain bread.
About this recipe
First published: September 2016