Sponsored: Harissa seafood stew from Belazu
Serves: 2
Prep time: 35 minsTotal time: 
Sponsored
Sponsored: Harissa seafood stew from Belazu
Dreaming of a holiday by the sea? Let this delicious stew take you there...
Serves: 2
Prep time: 35 minsTotal time: 
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Ingredients
- 10g butter, softened
- 10g plain flour
- 2 tsp olive oil
- 1 small leek, trimmed and sliced
- 1 garlic clove, chopped
- 2 tsp Belazu Rose Harissa Paste
- 350ml hot fish stock
- 300g pack ready-to-cook raw seafood selection, defrosted
- 100g green beans, halved
- 2 sea bass fillets, halved widthways
- juice of 1⁄2 lemon, plus lemon halves, to serve
- steamed couscous, to serve
Step by step
- Blend together the butter and flour in a small bowl to make a smooth paste. Set aside.
- Heat the olive oil in a large, deep frying pan (you’ll also need a lid) over a medium heat. Add the leek and cook for 5 minutes until softened. Add the garlic and cook for a further 1-2 minutes.
- Stir in the harissa paste and cook for 1-2 minutes until fragrant. Pour in the fish stock and bring to the boil. Add the seafood selection and beans to the pan, reduce the heat and simmer for 5-6 minutes until the prawns are just pink.
- Gradually add the butter and flour paste in small pieces to the pan, whisking well after each addition, to thicken the liquid. Season to taste with salt and freshly ground black pepper.
- Gently place the sea bass fillets on top of the stew, cover and simmer for a further 2-3 minutes or until the fish is just cooked. Squeeze over the lemon juice and serve with steamed couscous and the extra lemon halves.
