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Ingredients
- onion 1, halved and sliced
- olive oil
- saffron a pinch
- baby new potatoes 300g, peeled and halved
- chicken stock 500ml
- plum tomatoes 2, roughly chopped
- frozen seafood mix 300-400g (we used Waitrose raw frozen fruits de mer – a mix of prawns, squid and mussels)
- flat-leaf parsley a handful
- mayonnaise 3 tbsp
- garlic 1/2 clove, crushed
- smoked paprika a pinch
- baguette 6 slices, toasted
Method
-
Step 1
Cook the onion in 1 tbsp olive oil in a pan until soft. Stir in the saffron and new potatoes then add the chicken stock and tomatoes. Simmer gently for about 15 minutes, or until the potatoes are tender, then add the seafood mix and simmer until cooked through. Stir in the parsley.
-
Step 2
Mix the mayo with the garlic and smoked paprika. Serve the stew with the baguette toasts and mayo.
Nutritional Information
- Kcals 505
- Carbs 50.6g
- Protein 30.1g
- Fat 18.8g
- Salt 2.6g
- Saturates 3.2g
- Fibre 6.5g
