Seafood stew

This dish really makes me feel as though I’m on holiday and it’s great to have with your favourite glass of wine. My top tip for this would be to visit your local fishmonger, or ask at the fish counter in your supermarket, and see what fish they have in. It’s easy to substitute our suggestions with whatever you buy.

Serves 4

Ingredients

• 1 tsp Lucy Bee coconut oil
• 1 medium red onion, chopped
• 3 garlic cloves, chopped
• 1 red pepper (bell pepper), deseeded and chopped (or for sweetness use red peppers from a jar)
• 2 celery sticks, chopped
• 2 tbsp virgin olive oil
• Juice of ½ lemon
• 1 tsp paprika
• ½ tsp cayenne pepper
• 1 x 400g/14 oz tin tomatoes
• 400g/14 oz white fish, such as haddock or cod, cut into small chunks
• 140g/5 oz raw prawns (shrimp), peeled and deveined
• 200g/7 oz mussels in shells, scrubbed and de-bearded
• Himalayan salt and ground black pepper
• Handful of parsley, chopped, to serve

Method

1. Melt the coconut oil in a deep pan over a medium heat, add the onion and garlic and sauté until golden, then set aside.

2. Put the (bell) pepper, celery, olive oil, lemon juice, paprika and cayenne pepper into a food processor and blitz together to form a chunky paste. Add the paste to the pan and cook over a medium heat, stirring continuously.

3. Add the tomatoes, stir, then add the white fish, prawns (shrimp) and mussels. Season to taste, cover and simmer for 10 minutes. Sprinkle with parsley and serve hot, with a wedge of your favourite gluten-free homemade bread.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.