Seafood Stew with Raisins and Nuts
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Dried apricots are a great substitute for raisins. And cilantro can be used instead of parsley.
Ingredients
- Squid - 2 lbs
- Mussels - 8.8 oz
- Langoustines - 15 pieces
- Onion - 2 heads
- Fresh Oysters - 17.6 oz
- Garlic - 1 head
- Raisins - 1 tablespoon
- Pistachios - 1 tablespoon
- Olive Oil - 10 tablespoons
- Green peppercorns - 5 pieces
- Fresh Bay Leaf - 3 pieces
- Fresh Rose Hips - 1 sprig
- Ground clove - 5 pieces
- Parsley - 1 bunch
- Lemon - 1 piece
Step by Step guide
Step 1
Prepare the seafood. Clean the squid by removing the insides and quill, detach the head and beak. Rinse well and then dry with a paper towel. Cut the bodies into thin rings. For the langoustines, separate the tails from the heads. Thaw the mussel meat. Rinse the shells under running water.
Step 2
In a saucepan, sauté the sliced onion, a few crushed garlic cloves, bay leaves, and spices. Once the onion turns golden, transfer everything to a separate dish. Keep the oil in the pan.
Step 3
Sauté the first half of the squid until cooked. This will take 4-5 minutes. Transfer the cooked squid to the spices. Repeat the process with the second half.
Step 4
Sauté the langoustines for 4-5 minutes. Add them to the squid. Next, sauté the mussels for 7-10 minutes. Add them to the langoustines.
Step 5
Add the shells to the saucepan and simmer until the shells open. Discard any that do not open. Once the shells are ready, add the spices, squid, langoustines, mussels, rosemary, chopped parsley, raisins, pine nuts, and the juice of one lemon. Cover with a lid and simmer for 5-7 minutes over medium heat, stirring gently occasionally.
Step 6
Serve with rice or pasta.
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