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Spicy Seafood Stew

Spike a seafood medley of cooked mussels, white fish, king prawns and squid with a kick of chilli, cooked in a simple tomato sauce.

erves 4 as a starter

3 tbsp olive oil
2 cloves garlic, crushed
2 tsp dried chilli flakes
2 sprigs tarragon
1.1lbs (500g) seafood selection*
14oz (400g) chopped tomatoes
⅔ cup (150ml) white wine
2 sprigs parsley, chopped

*Your choice of mussels, pieces of white fish, king prawns or squid - we like to use them all!

Fire up your Ooni Pro. Aim for 662˚F (350˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.

Add the olive oil to your Casserole Dish and place in the oven to warm up for 1-2 minutes.

Remove the Casserole Dish from the oven and add the garlic, chilli and tarragon. Fry until softened.

Add the seafood, tomatoes and wine. Place the lid on the dish and return to the oven. Cook for 15-20 minutes or until the squid is tender and the sauce has thickened.

Add in the mussels and prawns and cook for another 10 minutes or until all of the seafood has cooked through.

Sprinkle the parsley on top and serve hot with freshly baked bread.

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