zoom Seafood, pepper, tomato & saffron stew

    Save to your scrapbook

    Seafood, pepper, tomato & saffron stew

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Seafood, pepper, tomato & saffron stew

    • Low Fat
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    1 tbsp chilli-infused olive oil
    6 shallots, sliced
    1 bulb fennel, roughly chopped
    2 red peppers, deseeded, cut into small chunks
    2 cloves garlic, crushed
    ½ x 4g pack Cooks’ Ingredients Saffron
    300ml Cooks’ Ingredients Fish Stock
    400g can chopped tomatoes
    400g pack frozen essential Waitrose Cooked Seafood Selection
    25g pack flat leaf parsley, chopped


    1. Heat the oil in a large saucepan and fry the shallots, fennel and peppers for 6-8 minutes until beginning to colour, adding the garlic for the last couple of minutes. Crumble the saffron into 1 tbsp boiling water in a small bowl.

    2. Add the fish stock and tomatoes to the pan and bring to a gentle simmer. Cover and cook for 15 minutes.

    3. Stir in the saffron liquid, frozen seafood and parsley and cook for a further 5 minutes until bubbling and piping hot. Season and serve.  

    Your recipe note

    Edit your recipe note

    Cook’s tip
    To spice up this dish, serve with a pot of Marine Gourmet Rouille, a spicy, garlicky sauce that’s great spooned into the stew at the table or spread onto toasted baguette. 


    Average user rating

    5 stars