Seafood and Black Bean Stew

 







 Ingredients

  • 1 tablespoon olive oil
  • 1 medium red onion, thinly sliced
  • 2 stalks celery, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon smoked paprika
  • 2 tablespoons no-added-salt tomato paste
  • ½ cup white wine
  • 4 large tomatoes, chopped (Richard used a 400gr can of premium quality chopped tomatoes)
  • 400g can black beans, rinsed, drained
  • 500g seafood marinara mix (Ingham Rd Seafoods insisted that Richard take 750gr, including yummy scallops, for the price of 500gr, because "I remember you, you buy your oysters from us." 😊
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 cups steamed green beans (fresh or frozen) and courgette pieces, to serve
  • 4 slices toasted grainy sourdough, to serve

Instructions

  1. In a large saucepan, heat oil over medium heat. Gently fry onion and celery for 5 minutes, or until softened. Add garlic and paprika and cook, stirring, for 1 minute, or until fragrant. Add tomato paste and cook, stirring, for 1 minute. Add wine and simmer until reduced by half.
  2. Add tomatoes, black beans and 1 cup of water to pan, and bring to the boil. Reduce heat, cover and simmer for 15 minutes.
  3. Add seafood mix and gently stir to combine. Simmer, partially covered, for 5 minutes, or until seafood is just cooked through.
  4. Garnish with parsley and serve with greens and sourdough.
  5. Drink what's left of the white wine minus the recipe's ½ cup.

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