Ingredients

The following ingredients have 6 Servings
  • 500 g white fleshy fish (snapper, monkfish, grouper), cubed
  • 300 g prawns, peeled and deveined
  • half butternut, peeled, seeded and grated
  • 300 ml dry white wine
  • 500 ml seafood stock
  • 2 x 400 g cans chopped tomatoes
  • juice from 1 lemon
  • 1 red onion, finely chopped
  • 2 sticks celery, finely chopped
  • 1/2 small bulb fennel, finely chopped
  • 1 red chilli, deseeded and chopped
  • 4 cloves garlic, minced
  • olive oil
  • parsley, chopped
  • salt
  • freshly ground black pepper

Instruction

  • In a pot heat oil then sauté onion, celery, fennel, garlic and chilli, continue to cook until soft.
  • Add the seafood stock, dry white wine and chopped tomatoes bring to a boil then simmer for 20 minutes in low heat.
  • Add the grated butternut then simmer for 10 minutes.
  • Add the fish and prawns then simmer for 10 more minutes.
  • Add the lemon juice then season with salt and freshly ground black pepper.
  • Garnish with chopped parsley.