Photo by Carolyn Robertson
2 tbsp olive oil; 1 onion, finely diced; 2 tbsp curry paste; 3 large waxy potatoes, peeled and cut into 1cm dice; 2 cups water; 2 cups milk; 375g cooked mussels, coarsely chopped; 600g white fleshed fish
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|2 tbsp||Olive oil|
|2 tbsp||Curry paste|
|600 g||White-fleshed fish fillets|
|300 g||Raw prawn cutlets|
|2 tbsp||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
- Heat a saucepan, add oil and finely diced onion, then cook over a medium heat for 5 minutes. Add curry paste and cook for 2 minutes more.
- Add potatoes (peeled and cut into 1cm dice) and water and bring to the boil, then turn down the heat and simmer for 10 minutes to cook potatoes.
- Add milk, coarsely chopped cooked mussels, white fleshed fish fillets, cut in chunks and prawns, peeled and de-veined and simmer for 10 minutes to cook seafood. Stir in cream and chopped fresh parsley and season to taste with salt and pepper.
Tip: The golden rule for one-pot cooking is to be gentle. once any meat or fish has been added to the liquid, don't boil it vigorously or you will be left with rubbery nuggets of protein.