Greek Seafood Stew

Greek Seafood Stew

Serves: 2

Ingredients

• 12 medium prawns ( you can use prawns, white fish, crab etc. )

• 60ml ouzo ( you can use vodka )

• 1 tsp fennel seeds

• 1 tsp oregano

• 1 tbsp extra virgin olive oil

• 4 large ripe tomatoes, quartered

• 1 red onion, finely sliced

• 1 carrot, finely sliced

• 1 celery stick, finely sliced

• 1 red chilli

• 2 spring onions

• generous pinch saffron threads

• 2 large cloves garlic, minced

• Dill and parsley, roughly chopped

Method

- Add the fennel seeds to a cooking pot. Stir until fragrant. Add in the oil and oregano.

- Once the oil is hot, add the onions and spring onions. Stir and cover. Cook until the onions are translucent.

- Add in the tomatoes, carrots and celery. If a bit of water is needed, add that in. Stir everything and cover. Bring to a boil then reduce. Add in the saffron and garlic.

- Fry the prawns until cooked then pour in the ouzo before adding to the stew. if the prawns are already cooked, add them directly into the stew with the ouzo.

- Cook for 10-15 minutes to reduce the sauce, stirring every so often then sprinkle over the herbs.

- Serve with some warm crusty bread and butter or potatoes.