Rich paprika seafood bowl

broth celery chopped tomato chopped tomatoes fish make ahead mussel mussels one-pot red pepper red peppers roasted pepper roasted red pepper seafood slow cooker slow cooking soup stew white fish

N/A

Source

Ingredients

1 tbsp olive oil

2 onions , halved and thinly sliced

2 celery stalks, finely chopped

large bunch flat-leaf parsley , leaves and stalks separated

2-3 tsp paprika

200g roasted red pepper , drained weight, thickly sliced

400g can chopped tomato with garlic

400g white fish fillet, cut into very large chunks

few fresh mussels (optional)

Method

Heat the oil in a pan, then add the onions, celery and a little salt. Cover, then gently fry until soft, about 10 mins. Put the parsley stalks, half the leaves, oil and seasoning into a food processor and whizz to a paste. Add this and the paprika to the softened onions, frying for a few mins. Tip in the peppers and tomatoes with a splash of water, then simmer for 10 mins until the sauce has reduced.

Lay the fish and mussels on top of the sauce, put a lid on, then simmer for 5 mins until the fish is just flaking and the mussels have opened – discard any that stay shut. Gently stir the seafood into the sauce, season, then serve in bowls.