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    Tiger prawn & seafood stew

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    *mandatory

    Tiger prawn & seafood stew

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6

    Ingredients

    2 tbsp olive oil
    2 onions, sliced
    1 red pepper, deseeded and thinly sliced
    2 cloves garlic, chopped
    5 plum tomatoes, chopped
    200ml dry white wine
    Large pinch saffron strands
    4 rashers dry cured streaky bacon, roughly chopped
    2 fresh bay leaves
    1 tsp fennel seeds
    1kg fresh mussels, cleaned
    350g No.1 Raw Madagascan Headless Tiger Prawns
    500g skinless, boneless white fish (such as monkfish)
    400g squid from the fish counter, cut into 1cm rings, keep the tentacles
    Few sprigs dill, leaves picked, to serve 

    Method

    1. Heat the oil in a large pan and cook the onions and red pepper over a low heat for 10 minutes, or until soft. Add the garlic and cook for 1 minute more, then add the tomatoes and continue to cook for 5 minutes until soft and pulpy.

    2. Add the wine, saffron, bacon, bay leaves and fennel seeds. Bring to the boil, simmer gently for 5 minutes then season. Add the mussels and prawns to the simmering sauce. Cover and cook for 3 minutes, shaking the pan occasionally.

    3. Add the white fish, squid rings and tentacles, then cover and cook for 5-6 minutes, until the fish and squid are cooked and opaque, and the prawns are pink and cooked through. Discard any mussels that haven’t opened.

    4. Serve immediately, topped with dill and freshly ground black pepper. Delicious with chargrilled sourdough toast, rice or potatoes. 

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    Cook’s tip When cleaning mussels, discard any with broken shells or with shells that don’t close when given a firm tap. Scrub clean and remove the ‘beards’. See our how-to guide at waitrose.com/cookmussels

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