Name: Seafood, bean and tomato stew
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 brown onion (150g), sliced thinly; 2 clove garlic, crushed; 2 stalks celery (300g), trimmed, chopped finely; 1 tablespoon finely chopped fresh rosemary; 1/3 cup (80ml) dry white wine; 1/4 cup (70g) salt-reduced; 2 tablespoon tomato paste; 2 x 400g canned crushed tomatoes; 2 cup (500ml) water; 700 gram seafood marinara mix; 425 gram can four-bean mix, rinsed, drained; 1/3 cup fresh flat-leaf parsley, coarsely chopped; 20 centimetre piece baguette (80g), sliced into 8 rounds

Ingredients

1 brown onion (150g), sliced thinly

2 clove garlic, crushed

2 stalks celery (300g), trimmed, chopped finely

1 tablespoon finely chopped fresh rosemary

1/3 cup (80ml) dry white wine

1/4 cup (70g) salt-reduced

2 tablespoon tomato paste

2 x 400g canned crushed tomatoes

2 cup (500ml) water

700 gram seafood marinara mix

425 gram can four-bean mix, rinsed, drained

1/3 cup fresh flat-leaf parsley, coarsely chopped

20 centimetre piece baguette (80g), sliced into 8 rounds

Method

1.Heat a large non-stick saucepan over medium heat; cook onion, garlic, celery and rosemary, stirring, until onion softens. Add wine; bring to the boil. Boil, uncovered, until liquid is reduced by half.

2.Add paste, undrained tomatoes and the water to pan; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until sauce thickens slightly.

3.Add marinara mix and beans to pan; simmer, uncovered, about 5 minutes or until seafood is cooked. Season to taste.

4.Sprinkle stew with parsley; serve with bread.

Women's Weekly Food