Valentine's Gluten Free Seafood Stew
When my partner first made this for me, I was definitely taken aback. I do 95% of the cooking and was not expecting to be served a dish with so much flavour and one that I thought must have been ‘hard work’ to put together. So, when I heard how it was made, I was in surprise at how easy it is.
It’s a dish I will never get bored of, and one that will always feel a little special and luxurious, the perfect dish to make for Valentines Day.
Kitchen tools needed: Large Pan with Lid, Zyliss Comfort Board and Knife set
Prep: 10 mins
Cook: 22 minutes
- 1 Tbsp olive oil
- 40g Diced chorizo
- 2 Garlic cloves, finely chopped
- ¾ Small chilli deseeded and chopped.
- ½ Leek sliced
- 150ml White wine
- 500g Mussels in white wine
- 260g Fish pie mix
- 200g small new potato, halved and boiled
- Heat the olive oil in a large saucepan over a medium heat, add the chorizo, garlic, chilli, and leek and cook for around 5 minutes until the leeks have softened.
- Add the wine and simmer for a further 5 minutes
- Pour the sauce only from the mussels into the saucepan and simmer for a couple minutes more. Add the fish pie mix, cover the saucepan with a lid and simmer for 5 minutes.
- Add the mussels and cover for a further 5 minutes. Add the boiled potatoes, ensure all the fish is cooked through before serving.
- Using a fish pie mix makes the dish more affordable and gives variety, however you can add any fish you want! Just ensure to cut the fish into chunks before cooking.
- If you like heat leave some of the seeds in from the chilli.
- Add some vegetables and bread to go with the dish, I enjoy tenderstem broccoli