Mediterranean seafood stew
Calorie controlled cooking spray
1 large, finely diced
4 clove(s), 2 thinly sliced, 2 halved
1 teaspoon(s), level
¼ teaspoon(s), level
Dry white wine
1 can(s), large
Knorr Fish Stock Cube
1 cube(s), to make 400ml stock
3 fillet(s), medium
Morrisons Seafood Selection (Frozen)
1 pack(s), cooked
1 tablespoon(s), chopped
1 zest(s) of 1, grated
200 g, cut into 8 slices
- Mist a large, deep pan with cooking spray and cook the onion, sliced garlic, fennel seeds and chilli over a medium heat for 5 minutes until the onion starts to soften. Add the wine and bring to a boil, then cook for 5 minutes or until reduced.
- Add the tomatoes and stock to the pan, season, then bring to the boil. Reduce the heat and simmer for 5 minutes, then add the fish and the seafood mix, and cook for another 3-4 minutes. Stir in the half of the parsley and lemon zest.
- Meanwhile, make the garlic toasts. Set a large griddle pan over a high heat. Mist the ciabatta with cooking spray, then griddle for 1 minute on each side until golden. Remove from the pan and rub both sides with the halved garlic cloves.
- Ladle the stew into bowls and scatter over the remaining parsley and lemon zest. Season with freshly ground black pepper then serve with the garlic toasts on the side.