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Recipe Category: Main Courses

Seafood Provençale

A decadent mix of seafood French-style.

Serves: 4-6
Preparation Time: 15 minutes
Cooking time: 15 minutes
Ingredients
  • 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • 4 cloves garlic, crushed
  • 3 stalks celery, finely chopped
  • 1 large potato, peeled and diced
  • 2 cups dry white wine
  • 400g can peeled tomatoes, chopped
  • 1 kg mussels, scrubbed and de-bearded
  • 1 kg greens prawns, peeled and deveined, head and tails left intact
  • 2 squid hoods, cut into rings
  • 4 moreton bay bugs, halved, deveined and cleaned
  • 50g butter
  • sea salt and freshly ground black pepper, to taste
  • 1/2 cup chopped continental parsley
  • 2 tablespoons finely chopped roast capsicum
  • 2 tablespoons aioli
  • 1 clove garlic, crushed, extra
  • Crusty bread, for serving
Method

Heat the oil in a large pot and sauté onion, garlic and celery until softened. Add potato, wine and tomatoes and simmer covered for 5 minutes until potato is tender. Add seafood and simmer covered for 10 minutes until mussels have opened and prawns are cooked. Stir in butter and season to taste. Stir in half the parsley. Combine capsicum, aioli and garlic together to make Rouille. Serve seafood sprinkled with remaining parsley accompanied with Rouille and crusty bread.

Recipe Type: Seafood, Stews

Author: Naomi Crisante
Date Created: 08/06/2017