Seafood stew

Drum
4 servings Prep: 10 mins, Cooking: 20 mins
Rate this recipe
Keep a few cans of pilchards on hand for quick and easy meals. This affordable protein is wholesome and tasty and comes tinned in a variety of sauces.

By Carmen Niehaus October 09 2018
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Ingredients (10)

1 onion — chopped
4 garlic cloves — chopped
oil
500 g frozen seafood mix — defrosted and well drained
400 g Rhodes Quality Chopped and Peeled Tomatoes
125 ml white wine
400 g pilchards in tomato sauce
60 g Rhodes Quality Tomato Paste
fresh parsley — chopped
freshly baked bread
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Method:

In a saucepan or deep frying pan, fry the onion and garlic in the oil until soft.

Add the seafood mixture, tomatoes, wine, pilchards and tomato paste. Simmer for about 7 minutes or until the mixture is fragrant and the pilchards have disintegrated. Sprinkle the parsley over.

TO SERVE

Break the freshly baked bread into chunks and use it to mop up the sauce and the last morsel from your plate.



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