Seafood stew

Seafood stew (PHOTO: Jacques Stander)
Seafood stew (PHOTO: Jacques Stander)
Prep Time: 10 min
Servings: 4
Cooking Time: 10 min
  • - 1 onion, chopped
  • - 4 garlic cloves, chopped
  • - oil
  • 500g - frozen seafood mix, defrosted and well drained
  • 400g - 1 can tomatoes in juice, chopped
  • 125ml - white wine
  • 400g - 1 can pilchards in tomato sauce
  • 60g - 1 sachet tomato paste
  • handful - of chopped fresh parsley
  • - freshly baked bread to serve

1 In a saucepan or deep frying pan, fry the onion and garlic in the oil until soft.

2 Add the seafood mixture, tomatoes, wine, pilchards and tomato paste. Simmer for about 7 minutes or until the mixture is fragrant and the pilchards have disintegrated. Sprinkle the parsley over.


Break the freshly baked bread into chunks and use it to mop up the sauce and the last morsel from your plate.

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