Fish stew with chickpeas and spinach

  • Time: 30 mins
  • Level:
  • Cook: 30 mins
  • Ready In: 60 mins
  • Serves: 06 Persons

Ingredients

  • 2 Shallots diced
  • 1 tsp Garlic minced
  • 1 tbsp Smoked paprika
  • 2 Carrots diced
  • 2 sticks Celery diced
  • 1 sprig Thyme
  • 1 Bay Leaf
  • 2 punnets Cherry Tomatoes halved
  • 1 bunch Basil torn
  • 100 g Chickpeas
  • 100 g Spinach
  • 500 ml Vegetable stock
  • 1 lb Mussels
  • 12 Scallops
  • 300 g Sea Bass
  • 1 French Baguette

  1. Sweat shallots, carrots, thyme, bay leaf and celery in a little rape seed oil without colour for about 3 minutes.
  2. Add in paprika and sweat for a further couple of minutes.
  3. Add tomatoes and stock and bring to a boil, turn down to a simmer and cook under vegetables are tender.
  4. Place the mussels in a pot and add a little of the broth, cover with a lid and steam until open.
  5. Pan sear the scallops and sea bass for a couple of minutes on each side and add to the broth.
  6. Season to taste and add torn basil and spinach.
  7. Serve in a large bowl with a French baguette for mopping.
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