Fish stew with pesto swirl
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- Prep Time5 mins
- Total Time5 mins
- Makes4 servings
Andreas Trauttmansdorff
Ingredients
2 340-mL cans vegetable cocktail juice, about 2 3/4 cups
284-mL can undiluted chicken broth
1/2 cup chopped onion
6 baby potatoes
2 tomatoes, chopped
1 kg fresh mussels
250 g fresh or frozen cod or tilapia
2 celery stalks
1 cup frozen peas
1/3 cup pesto
1 tbsp orange zest, optional
Instructions
Pour juice and broth into a large wide saucepan. Stir in onion. Cover and bring to a boil over high heat. Meanwhile, slice unpeeled potatoes into quarters, then add to broth with tomatoes. When mixture boils, reduce heat to medium. Cover and simmer, stirring often, until potatoes are fork-tender, 10 to 12 minutes.
Meanwhile, scrub mussels and remove beards. Discard any open mussels. Cut fish into chunky pieces. Chop celery. Measure out peas.
When potatoes are tender, stir in mussels, fish, celery and peas. Increase heat to medium-high. Cover and gently boil, stirring occasionally, until mussels open, 5 to 8 minutes. Remove from heat.
Discard any mussels that haven't opened. Stir in pesto and orange peel. Ladle into bowls and dollop or swirl with more pesto, if you wish. Great with chunks of sourdough bread. for dunking.
Nutrition (per serving)
Calories 324, Protein 27.6g, Carbohydrates 30g, Fat 11.4g, Fibre 4.8g, Sodium 1508mg.
Pesto and tomatoes are a classic match. A few spoonfuls swirled into our brothy tomato-based stew taste heavenly.
Best Pesto
Shopping Tip
If you don't have homemade pesto, your supermarket will likely have jars or pouches near the pasta sauce or in the deli. Some jars of pesto have a "seaweed" taste, so always taste before using.