Meal prep and freeze ahead our Mediterranean salmon and prawn stew to make weekday dinner quick and easy.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 40 minutes
    •    Yield: Serves 4

Ingredients

    •    2 garlic cloves, sliced
    •    crusty bread, to serve
    •    extra lemon zest, to serve
    •    1 celery stick, thinly sliced
    •    small basil leaves, to serve
    •    125ml (1/2 cup) white wine
    •    extra baby capers, to serve
    •    2 tbsps baby capers, drained
    •    400g can baby roma tomatoes
    •    4 x 150g skinless salmon fillets
    •    1 carrot, peeled, finely chopped
    •    1 lemon, rind finely grated, juiced
    •    1 long fresh red chilli, finely sliced
    •    1 leek, trimmed, halved, thinly sliced
    •    4 anchovies, drained, finely chopped
    •    750ml (3 cups) Massel vegetable stock
    •    1 small fennel, trimmed, finely chopped
    •    1 tbsp finely chopped fresh continental parsley
    •    500g medium green prawns, peeled, deveined, tails intact

Method

1. Place the garlic, celery, carrot, fennel, leek, tomatoes, chilli, capers, anchovy, wine and stock in another large sealable glass or plastic container.
2. Place the garlic, celery, carrot, fennel, leek, tomatoes, chilli, capers, anchovy, wine and stock in another large sealable glass or plastic container.
3. Freeze containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge.
4. Place the contents of the vegetable container in a large heavy-based saucepan. Bring to the boil over medium heat. Reduce heat to low and simmer for 30 minutes or until thickens slightly and vegetables are tender. Add the contents of the seafood container and cook for a further 7-10 minutes or until cooked through. Top with the extra lemon zest and extra fried capers. Serve with crusty bread and basil leaves, if using.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/mediterranean-salmon-prawn-stew-recipe/mhgo6cj4