Mediterranean Seafood and Couscous Stew
Serves
4
Preparation
20
minutesCooking Time
3
hoursIngredients
2 Tbsp 2 extra virgin olive oil
1 large 1 red onion, finely chopped
2 cloves 2 garlic, crushed
1/2 tsp 1/2 fennel seeds
1/2 tsp 1/2 chilli flakes
400 g 400 can crushed tomatoes
250 ml 250 seafood stock
3 3 strips lemon zest
Salt and pepper
50 g 50 instant couscous
12 large 12 raw prawns, peeled and deveined with tails intact
16 16 ready-to-cook black mussels
300 g 300 squid hoods, cut into rings
Method
- Heat your slow cooker to High.
- Heat olive oil in frying pan over medium heat. Add onion, garlic, fennel seeds and chilli flakes. When they start to sizzle in oil, give them a good stir and remove from heat. Put tomatoes, stock and lemon zest into bowl of slow cooker.
- Tip in contents of frying pan and season generously with salt and pepper, then give everything a good stir. Cover and cook for 2 ½ hours, until flavours have developed and sauce is bubbling around edges.
- Working quickly to avoid losing too much heat, stir through couscous, followed by prawns, mussels and squid rings.
- Cover and cook for 20-30 minutes, until all seafood is cooked and couscous has absorbed much of the liquid.
- To serve, transfer all to large serving pot, dish or platter.
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