Peach & almond crunch
One of the quickest desserts we have, and one of our favourites. A simple take on crème brulée
Rich paprika seafood bowl
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 2 onionshalved and thinly sliced
- 2 celerystalks, finely chopped
- large bunch flat-leaf parsleyleaves and stalks separated
- 2-3 tsp paprika
- 200g roasted red pepperdrained weight, thickly sliced
- 400g can chopped tomatowith garlic
- 400g white fishfillet, cut into very large chunks
- few fresh mussels(optional)
Nutrition: per serving
- kcal200
- fat7g
- saturates1g
- carbs11g
- sugars8g
- fibre5g
- protein21g
- salt0.3glow
Method
step 1
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.
step 2
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.
