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MEDITERRANEAN SEAFOOD WITH GARLIC & CHILLI

November 28, 2017
Beautifully flavoured seafood served in a rich and tasty tomato sauce. Make sure you have plenty of fresh crusty bread on hand to mop up the plate!

MEDITERRANEAN SEAFOOD WITH GARLIC & CHILLI

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 749.75 (2999)
  • Carbs: 29 (116)
  • Fat: 16.5 (66)
  • Protein: 104.25 (417)
  • Sodium: 1416 (5664)
  • Sugar: 12.25 (49)
  • Approximate preparation and cooking time – 40 minutes
    Serves 4

INGREDIENTS

  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 2 long red chillis, finely chopped
  • 8 large tomatoes, peeled and roughly chopped
  • 1 ½ cups dry white wine
  • 1 ½ cups vegetable stock
  • 1 kg mussels, scrubbed and de-bearded
  • 250g raw prawns, peeled and de-veined
  • 400g firm white fish fillets, cut into 2cm cubes
  • 2 blue swimmer crabs, cleaned and halved
  • ¼ cup fresh basil leaves
  • ¼ cup flat leave parsley, chopped

METHOD

  • 1. Heat a drizzle of olive oil in a deep saucepan, add garlic and chilli and fry, stirring for 1-2 minutes.
  • 2. Add chopped tomatoes, cook for 2 minutes then add wine and bring to the boil, allowing wine to reduce for 2-3 minutes.
  • 3. Add vegetable stock, stir and let everything simmer for 10 minutes which allows the liquid to reduce and the flavours to intensify.
  • 4. Add crabs, allow to cook for 5 minutes before adding the remaining of the seafood.
  • 5. Season, cover and allow to simmer for a further 5-7 minutes.
  • 6. Turn the heat off, stir through most of the basil and parsley.
  • 7. Discard any mussels that are unopened.
  • 8. Serve seafood in deep bowls, sprinkled with extra basil and parsley.
 

TIPS AND TWEAKS

Great with fresh crusty bread or alternatively turn it into a delicious marinara and serve mixed through a pasta of your choice.

Can be refrigerated for 1 day, not suitable for freezing.

Author : Patty Walmaggia

Patty is an avid home cook for her family of 6 children and Argentinian husband. She has been known to make the best chimichurri ever (even better than the Argentinians we are told!). Patty has a wide array of influences in her cooking from Asian and Mediterranean inspired dishes to simple seafood plates! When not cooking you’ll find Patty studying for her Bachelor of Business Marketing, in the garden or at the beach. Patty has been a recipe writer for us from the start and is the sister of our MD Pete. The marketing department diligently taste test all of Pattys’ creations at Nuvia HQ before publishing them on the website 😉 Thanks Patty!

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