SEAFOOD STEW WITH LENTILS

Seafood Stew With Lentils image

Provided by Phil Franco

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

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48 ounces fish stock
3 tablespoons extra virgin olive oil, plus extra for drizzling
1 celery rib, chopped
1 carrot, chopped
1 onion, chopped
3 1/2 ounces cooked lentils
9 ounces assorted fish and seafood
1 tomatoes, chopped
1 sprig fresh flat-leaf parsley, chopped
1 sprig fresh basil, chopped
salt and pepper

Steps:

Heat 1 tablespoon of the olive oil in a frying pan, add 1 tablespoon each of the celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.
Stir in the lentils and cook for a few minutes more.
Heat the remaining olive oil in a shallow saucepan, add the remaining celery, carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.
Add the sea bass and the squid, increase the heat to high and cook for 1 minute, then add the prawns, langoustines, clams and lentil mixture.
Pour in the fish stock, season with salt and pepper and cook until the fish is tender.
Just before removing the pan from the heat, add the tomato, parsley and basil.
Serve with a drizzle of olive oil. Serves 4.
That's it!

Nutrition Facts : Calories 201.7, Fat 13.1, SaturatedFat 2.1, Cholesterol 3.4, Sodium 556.6, Carbohydrate 10.8, Fiber 3.3, Sugar 3.3, Protein 10.8