Mediterranean salmon and prawn stew

Mediterranean salmon and prawn stew

Ingredients

150 g skinless salmon fillets

500 g medium green prawns, peeled, deveined, tails intact

1 lemon, rind finely grated, juiced

1 tbsp finely chopped fresh continental parsley

2 garlic cloves, sliced

1 celery stick, thinly sliced

1 carrot, peeled, finely chopped

1 small fennel, trimmed, finely chopped

1 leek, trimmed, halved, thinly sliced

400 g can baby roma tomatoes

1 long fresh red chilli, finely sliced

2 tbsp baby capers, drained

4 anchovies, drained, finely chopped

125 ml white wine

750 ml Massel vegetable stock

Crusty bread, to serve

Small basil leaves, to serve

Extra lemon zest, to serve

Extra baby capers, to serve

Directions

Step 1

Place the salmon, prawns, lemon rind and parsley in a large sealable glass or plastic container.

Step 2

Place the garlic, celery, carrot, fennel, leek, tomatoes, chilli, capers, anchovy, wine and stock in another large sealable glass or plastic container.

Step 3

Freeze containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge.

Step 4

Place the contents of the vegetable container in a large heavy-based saucepan. Bring to the boil over medium heat. Reduce heat to low and simmer for 30 minutes or until thickens slightly and vegetables are tender. Add the contents of the seafood container and cook for a further 7-10 minutes or until cooked through. Top with the extra lemon zest and extra fried capers. Serve with crusty bread and basil leaves, if using. With thanks to taste.com.au