Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Creole-style cod and tiger prawn stew
A delicious Creole-style seafood dish, perfect for entertaining. Great with rice or salad
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Ready in 35 minutes
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Cooking time 25 minutes
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Prep time 10 minutes
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Serves 2
Ingredients
- 1 pouch of Loyd Grossman express tomato & basil pasta sauce 150g
- 1 Oxo vegetable stock cube
- 2 tbsp vegetable oil
- 1 medium red chilli, thinly sliced
- ½ red onion, diced
- 1 red pepper, diced into chunks
- 1 carrot, diced into small pieces
- 2 pieces / approx 250g cod loins (cut into 3cm chunks)
- 12 / approx 125g king prawns, raw and deveined
- 1 lemon
- 1 tbsp roughly chopped parsley
Method
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1
In a non-stick saucepan fry the onion, pepper, chilli and carrot for 2-3 minutes in 1 tbsp vegetable oil.
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2
Add the Loyd Grossman Tomato & Basil sauce, 400ml of water and the Oxo vegetable cube and gently simmer for 12 minutes.
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3
Meanwhile in a hot frying pan, add the cod and fry for 2 minutes in 1 tbsp vegetable oil. After 2 minutes turn over the cod, add the prawns and continue to fry for 2 more minutes.
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4
Then add the fish to the sauce and continue to gently simmer for 2 minutes making sure everything is cooked through thoroughly.
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5
Squeeze over with the juice of one lemon and finish with chopped parsley. Serve with steamed rice or mixed salad.
All information provided by Premier Foods.
