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Seafood stew with garlic sourdough


Serves: 4
timePrep time: 10 mins
timeTotal time:
Seafood stew with garlic sourdough
Recipe by Angela Boggiano.Recipe photograph by Dan Jones.

Seafood stew with garlic sourdough


Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
479Kcal
Fat
14gr
Saturates
2gr
Carbs
33gr
Sugars
9gr
Fibre
8gr
Protein
49gr
Salt
1.3gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 900g large ripe vine tomatoes, halved
  • 3 garlic cloves
  • 3 tbsp extra-virgin olive oil, plus extra for serving
  • 4 slices of sourdough bread
  • 2 shallots, finely chopped
  • a pinch of crushed chillies
  • 300ml dry white wine
  • 2 x 350g bags frozen mixed seafood selection (containing cooked mussels, squid rings and large prawns), defrosted and drained
  • 1 x 200g piece monkfish, cut into chunks
  • 1 x 410g tin cannellini beans, drained
  • 3 tbsp chopped flat-leaf parsley
  • 1 x 28g pack basil, leaves only

Step by step

Get ahead
Roast the tomatoes a few hours ahead
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Put the halved tomatoes in a roasting tin, cut-side up. Slice two of the garlic cloves very finely and scatter over the tomatoes. Drizzle with 2 tablespoons of the oil and roast in the oven for 45 minutes until the tomatoes are very tender.
  2. Put the slices of sourdough on a baking tray, drizzle with ½ tablespoon of the oil and toast in the oven for 6-8 minutes until golden. Rub the warm bread with the remaining peeled clove of garlic and set aside.
  3. Heat the final ½ tablespoon of oil in a large pan and gently cook the shallots for a few minutes. Add the crushed chillies, increase the heat, then pour in the wine. Bubble vigorously for a few minutes, then reduce the heat and add the roasted tomatoes and all of their juices to the pan; bring to a gentle simmer.
  4. Add the seafood and monkfish and cook for 4-5 minutes. Stir in the cannellini beans and parsley; cook for a further 2 minutes.
  5. Ladle the fish stew into bowls, scatter with the basil leaves and drizzle over a little extra oil. Serve with the slices of sourdough.

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