Creamy seafood stew
5
Points®
Total time: 1 hr • Prep: 30 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Chupe is a seafood chowder dish from Peru. This red and spicy main will not disappoint in terms of flavour and will satisfy everyone at the table.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Red capsicum
1 medium, chopped
Yellow capsicum
1 medium, chopped
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, finely chopped
Ground paprika
2 tsp
Canned diced tomatoes
400 g, (1x400g can)
Chicken stock
2 cup(s), (500ml)
Rice, white, dry
½ cup(s), (100g)
Ling, raw
300 g, cut into 3cm pieces
Raw peeled prawns
300 g, peeled, tails intact
Mussels
300 g, (pot-ready)
Reduced-fat evaporated milk
¼ cup(s), (60ml)
Fresh coriander
⅓ cup(s), coarsely chopped
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion and capsicums, stirring, for 5 minutes or until softened. Add garlic, chilli and paprika. Cook, stirring, for 30 seconds or until fragrant. Add tomatoes, stock and rice and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until rice is tender.
2
Add fish and prawns to rice mixture. Cook for 5 minutes or until just cooked through. Add mussels and cover tightly with a lid. Cook for 5 minutes or until mussels open (discard any that remain closed).
3
Add milk and stir to combine. Serve stew sprinkled with coriander.
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