Prawn and paprika fish stew with tomato rice – Food & Wine adventures

Name: Prawn and paprika fish stew with tomato rice – Food & Wine adventures
Ingredients: 6 cloves of garlic, unpeeled; 1/3 cup olive oil; 1 onion, finely chopped; Pinch of cayenne; 1 teaspoon smoked hot Spanish paprika (in little tins in the supermarket); 2 dried bay leaves; 6 ripe, large tomatoes, chopped; 1 red capsicum; 5 cups fish or vege stock; 1 slice woodfired or rustic-style bread, crusts removed; 60g pinenuts, roasted (or substitute whatever nuts you have – I used a mix with pistachios); Â½ cup flat-leaf parsley leaves; Large pinch of saffron strands, soaked in Â¼ cup warm water for 10 minutes; 400g (2 cups) Calasparra (paella rice) or arborio rice; 800g solid white fish fillets, skinned, pin-boned and cut into 3-4cm pieces; 24 large green prawns, peeled and cleaned, leaving tails intact

helen.coker.com.au

This is my version, adapted from a Gourmet Traveller article found on the net. I made it last night & LOVED it! I used scallops as well – which is not ideal.

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Ingredients

6 cloves of garlic, unpeeled
1/3 cup olive oil
1 onion, finely chopped
Pinch of cayenne
1 teaspoon smoked hot Spanish paprika (in little tins in the supermarket)
2 dried bay leaves
6 ripe, large tomatoes, chopped
1 red capsicum
5 cups fish or vege stock
1 slice woodfired or rustic-style bread, crusts removed
60g pinenuts, roasted (or substitute whatever nuts you have – I used a mix with pistachios)
Â½ cup flat-leaf parsley leaves
Large pinch of saffron strands, soaked in Â¼ cup warm water for 10 minutes
400g (2 cups) Calasparra (paella rice) or arborio rice
800g solid white fish fillets, skinned, pin-boned and cut into 3-4cm pieces
24 large green prawns, peeled and cleaned, leaving tails intact