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Campfire Seafood Stew | Milkbottle

Campfire Seafood Stew

French country cooking

Campfire Seafood Stew

Recipe
Serves 8

500 g Spanish chorizo, cut into cubes
8 cloves of garlic, nely chopped
2 large onions, chopped
2 cans of 800 ml large white Lima beans or giant beans, drained 8 cloves of garlic, finely chopped
5 kg mussels
1 kg prawns
1 bottle of white wine
2 hands full of at leaf parsley, chopped
olive oil
Heat the olive oil in a wide high-sided pot with a lid, and saute the chorizo for a few minutes, until the sausage becomes slightly crisp.
Add the onions and garlic, and saute until the onions are translucent.
Add the mussels and wine, bring to a boil, add the beans and prawns and cover with the lid.
Let it simmer for a about 5 minutes, or until all the mussels are opened and the prawns are done.
Add the parsley and serve immediately with a green salad, and a lot of crusty baguette to mop up the juices.

Image: Ton Zonneveld via Taverne Agency. Styling: Lisanne Helling. Recipe: Leonoor Ottink

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