Recipe

Seafood, bean and tomato stew

This Italian-style seafood, bean and tomato stew has a delicious combination of flavours and textures.

Apr 30, 1975 2:00pm
  • 50 mins cooking
  • Serves 4
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Ingredients

Seafood, bean and tomato stew
  • 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

Seafood, bean and tomato stew
  • 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.

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