Belgian Seafood Stew Recipe

Origin: Belgium Period: Traditional

Ingredients

1 tsp olive oil
2 tbsp onions, finely diced
1 tsp garlic, minced
1/8 tsp saffron
60ml dry white wine
250ml fish stock
225g firm white fish, sliced into 2cm dice
225g mussels, scrubbed and de-bearded
115g prawns (medium-sized)
1 carrot, julienned
1 leek (white part only), julienned
1 tomato, blanched, peeled, de-seeded and julienned
1/2 celeriac, julienned
1/2 bunch spring onions, cut at a sharp diagonal into 6mm lengths
2 small, red, potatoes, quartered and boiled in unsalted water for 6 minutes
1 tbsp fines herbes
salt and freshly-ground black pepper, to taste

Belgian Seafood Stew Preparation:

Method:

Heat the olive oil in a pan and use to fry the onion and garlic for 1 minute. Crumble in the saffron then add the wine and fish stock. Bring the mixture to a boil, add the seafood then cover and allow to steam for about 4 or 5 minutes, or until the mussels just begin to open.

Add the vegetables, cover once more, and cook for a further 3 minutes. Discard any unopened mussels, add the fines herbes, season to taste then transfer to a serving bowl and serve. This dish goes very well with a dark Belgian ale.

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