Italian fish and prawn stew
This Italian fish and prawn stew is not only super easy to make, but it’s healthy too – low-carb, low-cal, dairy-free and gluten-free. You could serve it with pasta, rice, mashed veggies, gnocchi, quinoa, couscous or just bread.
Ingredients
Method
- Thinly slice the onion. Chop the onion and celery.
- Slice the bell peppers.
- Heat the oil in a large, shallow pan and gently sauté the onion, garlic and capers for 5 minutes.
- Add the sliced peppers and the marjoram, put a lid on and sweat the peppers for 5 minutes. (You can add some balsamic vinegar or white wine with the peppers if you’d like).
- Add the passata and the same amount of water and bring to the boil.
- Stir in the stock powder. Cook for 5 minutes, then add the cavolo nero or spinach. Put a lid on and cook for another 5 minutes.
- Meanwhile, cut the fish into bite-sized chunks, removing the skin, if preferred.
- When the greens are cooked and the stew is thick and silky, put the fish pieces and prawns on top of the stew. Season them with salt & pepper, then put a lid on and steam them for 3-5 minutes.
- Turn off the heat and rest for another 3 minutes to make sure they are cooked through, then stir, together with some fresh herbs, and serve immediately.