Name: Creamy Prawn & Cod Stew with Fresh Herbed Tomatoes
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1420 ml chicken or vegetable broth; 0.68 kg cod fillet; 3 cloves garlic; 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ lemons; 0.68 kg new potatoes; 0.68 kg raw peeled shrimp, fresh or frozen; 6 tomatoes; 355 ml whole milk; 3 medium yellow onions; all-purpose flour; black pepper; cayenne pepper; extra virgin olive oil; salt

Creamy Prawn & Cod Stew with Fresh Herbed Tomatoes Creamy Prawn & Cod Stew with Fresh Herbed Tomatoes — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1420 ml chicken or vegetable broth

0.68 kg cod fillet

3 cloves garlic

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ lemons

0.68 kg new potatoes

0.68 kg raw peeled shrimp, fresh or frozen

6 tomatoes

355 ml whole milk

3 medium yellow onions

all-purpose flour

black pepper

cayenne pepper

extra virgin olive oil

salt

Instructions

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Peel and small dice onions. Peel and mince garlic.

Preheat a large pot over medium-high heat. Once the pot is hot, add oil and swirl to coat the bottom.

Add onion and garlic to the pot; cook, stirring occasionally, until soft, about 5 minutes.

Meanwhile, wash, dry, and chop the potatoes into quarters.

Add flour and spices to the pot; cook, stirring frequently, until fragrant, about 1 minute.

Gradually add broth, whisking constantly to avoid lumps.

Add potatoes and bring the soup to a boil. Reduce heat to a simmer, cover, and cook for 5 minutes.

Meanwhile, cut the cod into 1-inch pieces. Add cod to the pot, cover, and simmer 5 more minutes.

Wash and small dice tomatoes; place in a medium bowl.

Add shrimp to the pot, cover, and cook until cod is opaque and shrimp is pink, 5-6 minutes.

Meanwhile, wash and shave parsley leaves off the stems; discard the stems and mince the leaves; add to the bowl with the tomatoes. Wash and juice lemons into the bowl, add oil and stir to combine. Set aside.

Add milk to the pot, stir to combine, and cook until heated through, 4-5 minutes.

To serve, divide soup between bowls and top with tomato-parsley mixture. Enjoy!

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